Ingredients
- 2 (14.5 oz) cans reduced sodium chicken broth*
- 1/2 cup water, divided
- 1/4 teaspoon chicken bouillon granules
- pinch ground ginger
- light shake ground white pepper
- 2 tablespoons chopped chives or green onions (I used dried)
- 1 1/2 tablespoons cornstarch
- 1 - 2 eggs (I used 1 Jumbo)
- 1/4 teaspoon soy sauce
- 1/4 teaspoon kosher salt
Preparation
Step 1
*Note: If you don’t have canned chicken broth on hand, you can make it using chicken bouillon and water as directed on bouillon container.
In a 2-qt. saucepan, bring the 2 cans chicken broth and 1/4 cup water to a boil over medium-high heat. Add the bouillon granules, ginger, white pepper, and chives (or green onions). Reduce the heat to medium.
In a small bowl, whisk the cornstarch together with the remaining 1/4 cup water until combined. Gradually, whisk the cornstarch mixture into the broth.
Whisk the eggs in a small bowl. Pouring in a thin stream, slowly add the eggs to the boiling soup using a whisk or fork in a clockwise motion. (You may not need all of the beaten egg, just enough for desired amount of egg "threads" ).
Remove from heat and add the soy sauce and kosher salt, keeping in mind that the broth and soy sauce are salty so just add to taste.
Pour into bowls and serve hot.