Something so delicious shouldn't be this easy to make! I was surprised when it came out in just a few minutes. This is definitely my new "go to" soup that is quick, easy and something I will always have the ingredients for!
Basically you use 1 cup of broth and 1/2 an egg and 1/2 an egg yolk per person. The recipe below is what I came up with for just me and my hunny and had no leftovers. Check out the original recipe over at AllRecipes.com.
2 cup Chicken Broth (low sodium), divided
1/8 tsp ground Ginger
2 tbsp frozen Peas & Carrots (or 1 tbsp chives)
2 1/4-3 tsp Corn Starch
1 Egg
1 Egg Yolk
Soy Sauce to taste
1) Pour into pot your chicken broth, reserving 3/4 cup. Into the pot add the ginger and veggies and give it a good stir. Turn heat to medium high to bring to boil.
2) In small bowl, whisk together egg and egg yolk. Using fork, drizzle egg mixture into soup while it is boiling. This should cook the egg immediately. Continue until all the egg is added. then lower heat to medium low.
3) In small bowl, whisk together the reserved chicken broth and corn starch until smooth. Add to soup and stir to incorporate. Simmer on low until you get the proper consistency.
4) Serve with soy sauce so each person can season it to their own taste.
Basically you use 1 cup of broth and 1/2 an egg and 1/2 an egg yolk per person. The recipe below is what I came up with for just me and my hunny and had no leftovers. Check out the original recipe over at AllRecipes.com.
(I was almost finished with my bowl before I realized I forgot to take a picture!)
2 cup Chicken Broth (low sodium), divided
1/8 tsp ground Ginger
2 tbsp frozen Peas & Carrots (or 1 tbsp chives)
2 1/4-3 tsp Corn Starch
1 Egg
1 Egg Yolk
Soy Sauce to taste
1) Pour into pot your chicken broth, reserving 3/4 cup. Into the pot add the ginger and veggies and give it a good stir. Turn heat to medium high to bring to boil.
2) In small bowl, whisk together egg and egg yolk. Using fork, drizzle egg mixture into soup while it is boiling. This should cook the egg immediately. Continue until all the egg is added. then lower heat to medium low.
3) In small bowl, whisk together the reserved chicken broth and corn starch until smooth. Add to soup and stir to incorporate. Simmer on low until you get the proper consistency.
4) Serve with soy sauce so each person can season it to their own taste.
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