~ adapted from Tyler Florence ~
I like this for breakfast– citrus, fresh spinach leaves, and toast with the egg soup; so nourishing and good; satisfying.
Bring to a boil 4 cups plus 2 tablespoons chicken broth, 1/2 teaspoon minced ginger, and 1 tablespoon soy sauce.
Take 2 tablespoons of the hot broth and blend with a fork in 1 tablespoon cornstarch for a thickener; add to the soup but in a stream while stirring. Turn soup down to a simmer. Season with a little salt and white pepper, keeping the soup color as opposed to black pepper– Plus, the white pepper has a different flavor than the black; ideal for the soup.
Lightly beat 2 eggs; stir while slowly adding the eggs, keeping the spoon moving in one direction for the eggs to feather.
Upon serving, add dried or fresh chives or chopped scallion.
Leave a Reply