CHINESE EGG DROP SOUP

Chinese Egg Drop Soup image

We were having leftover Chinese takeout for dinner one night and I realized there was not enough for a meal. I made this soup with ingredients I had on hand. It turned out to be a delicious chicken soup with the familiar Chinese flavors. Perfect way to start a meal.

Provided by Susan Bickta @souxie

Number Of Ingredients 9

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Ingredients

1 quart(s) low salt chicken broth (32 ounce container)
3 - packets powdered chicken boullion
1 1/2 cup(s) water, divided
1 teaspoon(s) dried chives
1 teaspoon(s) sesame oil
1 teaspoon(s) soy sauce
3 - 4 large eggs, beaten
3 tablespoon(s) cornstarch
2 - green onions, thinly sliced (for garnish)

Steps:

Place a 3-quart saucepan over medium high heat. Add the chicken broth, powdered boullion and all but 1/3 cup of the water. Bring to a boil.
Add the chives, sesame oil and soy sauce. Mix well and bring to a boil.
Slowly drizzle the beaten eggs into the boilng broth. Gently stir and reduce heat. Soup will come to a simmer. The eggs will cook in the broth and rise to the top in about 1 minute.
Combine the cornstarch with the reserved water and mix into the simmering soup. Mix well and let cook another 1-2 minutes, stirring often, until thickened.
Garnish each serving with green onions, if desired.

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