We needed some soup on this chilly night, but I had also planned to make some Vietnamese sandwiches. These two paired up nicely with the sushi I got at the store…we had an Asian sampler night. 🙂
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
1 egg yolk
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Did I change anything? I had some shredded carrots left over from a recipe I made earlier this week, so I added some of those.
What did the family think? I was a little nervous that the soup would not taste AT ALL like restaurant soup, but it turned out great. Hubby and I liked it. Our oldest tried it, but he was not impressed.
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