Chinese - Egg Drop Soup
Source of Recipe
wwr
Chinese - Egg Drop Soup
4 cups (1 L) chicken broth
1 Tbs (15 ml) cornstarch (cornflour)
1/4 cup (60 ml) cold water
1 Tbs (15 ml) soy sauce
1/4 tsp (1 ml) freshly grated ginger root (optional)
White pepper to taste
2 eggs
1 scallion (green onion, spring onion) green and
white part, very thinly sliced
Bring the chicken broth to a boil over moderate heat. Mix the corn
starch with the water and stir it into the broth. Add the soy sauce,
optional ginger, and pepper. Return the soup to a boil and remove
from heat. Beat the eggs slightly, so that they are broken up but the
yolks and the whites are not completely mixed together. Slowly pour
the eggs into the soup while gently stirring to form long threads of
the eggs. Divide the scallion slices between the individual serving
bowls and ladle the soup over them. Serves 4 to 6.
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