Deluxe Egg Drop Soup Recipe

Heat 3 ¼ cups of chicken broth in a saucepan over medium-high heat.

Add the carrots, ginger, and white parts of the green onion, then bring the soup to a boil.

Whisk the remaining ¾ cup broth and cornstarch together in a bowl until dissolved.

Stir the cabbage and green parts of green onion into the soup.

Drop the beaten eggs, a spoonful at a time, into the soup, stirring after each addition to prevent clumping.

Stir in the cornstarch mixture into the soup, then season with salt and pepper.

Stir the soup for 2 minutes until cornstarch thickens the soup.

Serve warm, and enjoy!