Egg Drop Noodle Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 7 cups reduced sodium chicken | |
| ½ teaspoon pepper | |
| ½ teaspoon fresh grated ginger or ¼ teaspoon ground ginger | |
| 2 tablespoons cornstarch | |
| ½ cup carrots | Washed, peeled, and thinly sliced. |
| 2 tablespoons light soy sauce | |
| 2 eggs, beaten | |
| 2 tablespoons green onions. | Trimmed, washed, and sliced |
| 1 cup Asian Style noodles |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle bring broth, pepper, carrots and ginger to boil. | |
| 2 | In a small cup make a slurry with cornstarch and chicken stock. Stir until dissolved. Slowly pour into the broth and cook until thickened. | |
| 3 | Reduce heat to a simmer. Add noodles and cook for 10 minutes. Pour in the eggs slowly while stirring the same direction as the soup. The egg will spread and feather. Just before serving top with green onions. | Cook until internal temperature reaches at least 165°F. |
Posted in Soup Recipes
