PF Chang’s Egg Drop Soup Recipe
A delicious and comforting PF Chang’s Egg Drop Soup made with chicken stock, soy sauce, fresh ginger, and ribbons of egg. It's a quick and easy recipe perfect for a light lunch or dinner starter.
Ingredients
- 4 cups Chicken Stock store-bought or homemade
- 1 tablespoon Soy Sauce
- ½ teaspoon grated fresh Ginger
- 2 tablespoons Water
- 2-3 tablespoons Cornstarch
- 2 Eggs
- 2-3 Green Onions chopped
- Salt and freshly ground Black Pepper to taste
Instructions
- Pour chicken stock and soy sauce in a large cooking pot. Add ginger.
- Place pot over medium-high heat and bring to a boil.
- In a small bowl or cup, combine 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.
- Break eggs into another small bowl. Beat until frothy.
- Slowly pour eggs into simmering soup while stirring in one direction only. The eggs will spread out and look like ribbons.
- Take soup off heat and add the green onions.
- Taste and add salt and pepper, to taste.
Notes
- Add more cornstarch if you prefer a thicker soup.
- Adjust seasoning to taste with additional soy sauce or pepper.