Hearty and delicious. A homestyle spin on a classic Chinese soup.
Bring 10 cups of broth to a light boil.
Add peeled and sliced carrots to the pot.
Add roughly chopped onion to the pot.
Reduce heat, and cover. Let cook until carrots are slightly soft.
Mix 1 cup of water with 4 tablespoons of arrowroot powder.
Slowly stir in arrowroot slurry, and continue stirring until soup thickens.
In a separate bowl crack and whisk 8-10 eggs (we like ours egg heavy, but experiment to see what you like).
With a very hot but not quite boiling soup, slowly add egg. While slowly pouring egg with one hand use a fork to lift egg that is falling to the bottom of the pot to cook. As you do this it will create the strands of egg drop soup look. Be sure to not add to much egg at a time, or you will have big chunks of cooked egg throughout your soup. Also, you don’t want to mix the egg in too quickly you will have more of a blended egg soup look.
Once your egg is added and cooked, remove from heat. Serve. Add liquid amino or soy sauce if desired. Eat and enjoy!