Egg Drop Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 cups reduced sodium chicken broth | |
| ¼ teaspoon pepper | |
| ½ teaspoon fresh grated ginger or ¼ teaspoon ground ginger | |
| 3 tablespoons cornstarch | |
| 2 tablespoons light soy sauce | |
| 4 eggs, beaten | |
| ¼ cup green onions. | Trimmed, washed, and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle bring broth, pepper 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. 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
