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**Chinese Restaurant-Style Egg Drop Soup: A Comforting Classic Made Easy**
Egg drop soup is a staple on most Chinese restaurant menus, loved for its silky texture, comforting flavors, and the simplicity of its preparation. If you’ve ever wanted to recreate that warm bowl of golden goodness at home, you’re in for a treat! This **Chinese restaurant-style egg drop soup** is easy to make, requires minimal ingredients, and delivers the same authentic flavors you adore.
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### **What Makes Egg Drop Soup So Special?**
The beauty of egg drop soup lies in its simplicity. Delicate ribbons of egg swirl through a flavorful broth, creating a dish that’s both light and satisfying. It’s a go-to for a quick appetizer, a comforting remedy for a cold, or even a light meal.
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### **Ingredients You’ll Need**
For this recipe, you’ll need just a few pantry staples:
– **4 cups chicken broth** (low-sodium preferred)
– **2 large eggs**
– **1 tablespoon cornstarch**
– **2 tablespoons water** (for the cornstarch slurry)
– **1/4 teaspoon ground ginger**
– **1 teaspoon soy sauce**
– **1/4 teaspoon sesame oil** (optional, for added depth)
– **2-3 green onions**, finely sliced (for garnish)
– **Salt and white pepper**, to taste
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### **How to Make Egg Drop Soup**
#### **Step 1: Prepare the Broth**
1. In a medium-sized pot, combine the **chicken broth**, **ground ginger**, and **soy sauce**.
2. Bring the mixture to a gentle boil over medium heat.
#### **Step 2: Create the Cornstarch Slurry**
– In a small bowl, mix the **cornstarch** with **water** until fully dissolved.
– Slowly pour the slurry into the boiling broth, stirring constantly to avoid clumps. Let it simmer for 1-2 minutes until the soup thickens slightly.
**Step 3: Add the Eggs**
1. Beat the **eggs** in a small bowl until well mixed.
2. Reduce the heat to low, ensuring the soup is no longer boiling.
3. Slowly drizzle the beaten eggs into the pot in a thin, steady stream while gently stirring the soup in a circular motion with a fork or chopsticks. This creates the signature silky ribbons of egg.
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