Chinese Broccoli and Egg Drop Soup with Egg Noodles

Instructions

1. 1

   Wash the broccoli thoroughly and cut it into bite-sized florets.

2. 2

   Slice the green onions thinly and peel and finely grate the ginger.

3. 3

   In a large pot, bring the chicken broth (

4. 4

   5 L) to a boil over medium-high heat.

5. 5

   Add the grated ginger and soy sauce to the broth, stirring to combine.

6. 6

   Add the broccoli florets to the pot and simmer for 4-5 minutes, until just tender but still bright green.

7. 7

   Meanwhile, cook the egg noodles according to the package instructions in a separate pot. Drain and set aside.

8. 8

   In a small bowl, beat the eggs well.

9. 9

   Reduce the soup to a gentle simmer. Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create egg ribbons.

10. 10

    Add the cooked egg noodles to the soup and stir gently to combine.

11. 11

    Taste and adjust seasoning with more soy sauce if desired.

12. 12

    Ladle the soup into bowls and garnish with sliced green onions.

13. 13

    Serve hot and enjoy your Chinese Broccoli and Egg Drop Soup with Egg Noodles.