Egg Drop Chicken Noodle Soup

This classic Asian one-dish recipe is filling enough to be considered a meal and takes less than 30 minutes to prepare. Egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. This quick and easy soup is ideal for chilly days. You'll love the addition of tender chicken. Homemade chicken stock is the best for this. This easy, quick meal is somehow light-tasting and satisfying both at once.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 5

4 cups chicken broth

1 1/2 cups water

3 tablespoons soy sauce

3 garlic cloves, smashed

1 1/2 teaspoons ground ginger

4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces

2 tablespoons cornstarch

2 eggs, lightly beaten

1 1/2 cups cooked, shredded chicken

3 scallions, thinly sliced (optional)

Beat the egg well.

Egg drop soup is noted for its strands of shredded egg. To achieve this characteristic look and texture, make sure you blend the egg mixture well, and stir it slowly into the broth

Shred the chicken.

Bring the broth, water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.

Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl. Mix it well.

Whisk into broth and cook for 1 minute or until thickened.

Remove the garlic cloves with a slotted spoon. Now add noodles to pot. Cook for 4 minutes till the noodles are cooked.

Stir the soup so it is moving in a circular direction. Drizzle beaten egg into hot broth, stirring constantly.

Remove from the heat; stir in onion and chicken. Serve it hot.