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Egg Drop Soup




Source of Recipe


My recipe


List of Ingredients




1 Egg
1 Teaspoon Vegetable Oil
2 Tablespoons Cornstarch
2 Tablespoons Water
1 Teaspoon Dark Oriental Sesame Oil
3 Cans Low-sodium Chicken Broth (10.5 oz each) OR 3-1/2 Cups Homemade
1 Tablespoon Distilled White Vinegar
¼ Teaspoon Salt
1 Tablespoon Chopped Fresh Parsley Leaves

Recipe



Lightly whisk the egg and the vegetable oil in a small bowl. Stir together cornstarch, water and sesame oil in a small cup until well blended and smooth.

Heat the broth, vinegar and salt in a medium-size saucepan to simmering. Re-stir the cornstarch mixture and slowly whisk into the hot broth. Cook, stirring, until slightly thickened, for about 2 minutes. Remove from heat. Whisk the egg mixture; pour into the broth using a circular motion. Whisk gently once or twice so that the egg separates into fluffy petals.

Ladle into soup bowls and garnish with parsley.

YIELD: 4 servings