CHINESE EGG DROP SOUP

One of my favorite things at the Chinese buffet is Egg Drop Soup. I recently had a serious craving for it and decided to try to make it myself. I made this soup from "scratch" but my mother used to make it with a dried chicken noodle soup mix... the one with extra noodles! I loved that soup and it was a bit more hearty because of the noodles. My version, here, is a slightly thickened, rich chicken broth loaded with threads of cooked beaten eggs. Top with a sprinkling of thinly sliced green onion and you'll think you're eating in a Chinese restaurant! Of course, you can always add thin egg noodles as well as shredded chicken to make it a meal.

Dutch Oven

Large Mixing Spoon

Sharp Knife

Cutting Board

Fork

1-Quart Measuring Cup with Pouring Spout

Small bowl (not shown)

Measuring Spoons (not shown)

1 32-ounce container chicken bone broth

1 14.5-ounce can chicken broth

1 1/2 cups water, divided

2 envelopes granulated chicken boullion

2 teaspoons soy sauce, divided

2 teaspoons sesame oil, divided

3 - 4 jumbo eggs, beaten

2 thinly sliced green onions (garnish)

Place a Dutch oven over medium high heat. Add the chicken bone broth, broth, boullion, 1 cup of the water, sesame oil and soy sauce. Mix well and bring to a boil.

Break eggs into a 4 cup glass measuring cup with a pouring spout. (Notice there are 5 egg yolks..... I was lucky enough to have a double yolk egg mixed in with my regular eggs! That makes the soup a lot tastier!) Add the remaining sesame oil and soy sauce to the eggs and beat with a fork until foamy.

Bring the broth to a boil and slowly drizzle the eggs into the broth. Gently stir and reduce the heat. Cooked eggs will rise to the top.

Meanwhile, mix the cornstarch and remaining water until no lumps remain.

Pour the cornstarch slurry into the boiling soup. Keep stirring until thickened.

Thinly slice the green onions on the bias......

Ladle finished soup into a serving bowl and garnish with sliced green onion.