3 step Egg Drop Soup

Now that I'm not working, I'll have more time to entertain in my blog. I've scrubbed the floors and cleaned the bedroom, but that'll about all my pregnant body will allow me to do today.

I'll be making dinner today!! This is probably the easiest thing ever!

Egg Drop Soup


-2 1/2 Quarts of chicken broth (preferably homemade broth)
-1 (2 inch) piece of ginger, sliced and smashed
-1 tablespoon soy sauce
-2 garlic cloves, smashed with flat part of knife
-2 tablespoons of cornstarch
-2 tablespoons of water
-2 scallions, sliced thin
-2 tablespoons minced fresh cilantro
-4 large eggs, lightly beaten
salt and pepper

This simple and delicious soup will not hold once the egg has been beaten, so careful timing is essential
Directions:
1 Bring the broth, ginger, soy sauce, and garlic to a simmer in a large Dutch oven over medium-high heat. Cook for ten minutes

2. Strain the broth. Return the broth to the pot and bring to a simmer. Whisk the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the broth and cook until thickened (about 1 minute). Stir in the scallions and cilantro.

3. Stir the soup gently so that it is moving in a circle. Take the beaten eggs in a slow, steady stream. Remove the soup from the heat and let stand for 2 minutes. Break up the eggs using a fork. Season with Salt and pepper to taste.