EGG DROP SOUP
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Chinese
Serves: 4-6
Ingredients
  • 48 oz. low sodium chicken broth
  • ½ teaspoon grated ginger (optional)
  • ½ teaspoon garlic powder
  • 1 teaspoon fresh black ground pepper
  • 4 oz. Brown Clamshell mushrooms or sliced white button mushrooms
  • ¼ cup Golden Mountain Seasoning Sauce
  • 2 eggs, beaten
  • 2 tablespoons corn starch
  • chopped green onions for garnishing (optional)
Instructions
  1. Heat up the chicken broth in a medium sized pot. Add garlic powder, grated ginger and Golden Mountain Seasoning Sauce (or light soy sauce). Bring the chicken broth to a boil.
  2. While waiting for the broth to boil, beat the eggs in a small bowl.
  3. Scoop out about ¼ cup of the chicken broth into another small bowl and mix in corn starch.
  4. Add mushrooms to the broth. Allow the mushrooms to cook in the broth for 2-3 minutes.
  5. Add corn starch mixture to the pot. Stir and allow it to cook for 1 minute.
  6. Stir the soup into a circle and drop eggs into the pot slowly. Let it cook for 1 minute.
  7. Serve hot, sprinkle chopped green onion before serving.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/egg-drop-soup/