Heat the olive oil in a medium pan and add the scallions, chives, and garlic. Stir for 1 minute, add a cup and a half of the stock and a cup and a half of the broth. Bring to a rolling boil.
In the remaining broth and stock add the cornstarch and stir until it dissolves. Slowly add to the hot broth and stock and stir clockwise to allow mixture to thicken. Add salt, pepper and ginger.
whisk egg and egg white together and drizzle into hot mixture, allow to cook (approximately 1 minute) and serve.
Originally Submitted
1/26/2012
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