Egg Drop Soup - America's Best Copycat Recipes

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Egg Drop Soup

P.F. Chang's China Bistro Copycat Recipe

Serves 4

4 cups chicken stock
1/2 teaspoon grated fresh ginger
2 tablespoons water
1 tablespoon soy sauce
2-3 tablespoons cornstarch
2 eggs, beaten
2-3 green onions, chopped
salt and pepper

Bring soup stock, ginger and soy sauce to a boil. In a small bowl, combine the cornstarch and 2 tablespoons water. Stir until cornstarch dissolves. Slowly pour the cornstarch mixture into the stock until thickened a bit. Reduce heat to a simmer. Slowly pour in the eggs and stir in one direction only. The eggs will spread out and look like ribbons. Take soup off heat and add the green onions. Season with salt and pepper.
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