Restaurant Style Egg Drop Soup is as good as the restaurant's soup. Everyone in the family enjoyed Restaurant Style Egg Drop Soup, which is very unusual. My pickiest eater even ate this soup, after fishing out the chives. She thought the egg was noodles, and to get through dinner without a complaint, we didn't tell her differently.

Ingredients of Restaurant Style Egg Drop Soup

4 cups chicken broth, divided

1/8 teaspoon ground ginger

2 tablespoons chopped fresh chives

1/4 teaspoon salt

1 1/2 tablespoons cornstarch

2 eggs

1 egg yolk

Preparation of Restaurant Style Egg Drop Soup

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. 

Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. 

Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.