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PF Chang’s Egg Drop Soup
Ingredients
- 4 cups chicken stock
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2-3 tablespoons cornstarch
- 2 eggs, beaten
- 2-3 green onions, chopped
- salt and pepper
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Directions
- Bring soup stock, ginger and soy sauce to a boil.
- In a small bowl, combine the cornstarch and 2 tablespoons water. Stir until cornstarch dissolves. Slowly pour the cornstarch mixture into the stock until thickened a bit. Reduce heat to a simmer. Slowly pour in the eggs and stir in one direction only. The eggs will spread out and look like ribbons.
- Take soup off heat and add the green onions. Season with salt and pepper.
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