Egg Drop Soup
From bachelorscookbook 17 years ago
- 25 minutes to make
- Serves 4
A great home-made version that is quite different from what you may be used to getting at your local Chinese restaurant
Ingredients
- 5 c. chicken broth shopping list
- 3/4 c. Sliced celery shopping list
- 1/4 c. Chopped shallots or white onion shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. black pepper shopping list
- 1 tsp. sugar shopping list
- 1 Tbs. soy sauce shopping list
- 1/4 c. Cold water shopping list
- 2 Tbs. corn Starch shopping list
- 2 eggs shopping list
How to make it
- Simmer all ingredients except Water, Corn Starch, and Eggs for 15 minutes; until vegetables are tender
- Mix Water and Corn Starch together in a bowl to form a slurry. Whisk slurry into soup and cook until thickened
- Beat eggs slightly (you can add some water to thin it out a bit), and pour the eggs slowly into the soup while stirring rapidly. The eggs will cook as soon as they hit the hot soup.
- Pour into bowls and serve.
The Rating
Reviewed by 2 people-
Broth with eggs. HMmmmmmmmmmm.....It's a light version of chicken soup.
pointsevenout
in Athens loved it
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