Egg Drop Soup
Source of Recipe
Aunt Saunny
2 cups chicken broth (homemade or canned, do not use bouillon cubes)
1/8 teaspoon white pepper
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 teaspoon corn starch
1 egg
Veggies (optional- frozen corn, peas or chopped onion)
Preparation:
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the soup to thicken.
Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve.
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