Egg Drop Soup
- 2 - 14 oz cans of reduced-sodium chicken broth
- 2 large eggs, lightly beaten
- 2 tbsp water
- 1 tbsp cornstarch
- ½ tsp ground ginger
- salt and pepper to taste
- In a medium-sized pot, bring chicken broth to a gentle boil.
- Mix the water and cornstarch in a small bowl until well combined.
- Add in the ground ginger and stir the cornstarch into the chicken broth to thicken.
- Slowly add the eggs to the broth, while stirring.
- Season with salt and pepper.
Recipe by Afropolitan Mom at https://www.theafropolitanmom.com/egg-drop-soup/
3.5.3208