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Made some fried rice for dinner the other night and decided we needed some hot soup to go along with it.  Not much is easier than egg drop soup!

Egg Drop Soup


4 cups chicken bouillon
1/8 teaspoon ground ginger
Pinch of salt/To taste (optional–I think the bouillon salts it enough)
2 Tablespoons chives or green onion, chopped
2 Tablespoons cornstarch
2 eggs
1 egg yolk

Pour three cups chicken bouillon into a large pan.  With the one reserved cup of bouillon, stir in the cornstarch and set aside.  Add the ginger, salt and onion/chives into the bouillon and bring to a boil.  Gently whisk together eggs and egg yolk.  Pour slowly into soup while stirring to cook egg.  Add the last cup of bouillon and cornstarch into the soup and stir.  Remove from heat and serve hot.


Thanks to Blog Chef for the recipe inspiration!

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