Sunday, May 15, 2011

Egg Drop Soup Recipe

Quick and easy soup for a hearty lunch or snack. 

Egg Drop Soup Recipe
Serves :              3                                    Prep Time:       5 minutes                            Cook Time: 5 minutes
4 cups chicken broth
1/8 teaspoon ground ginger
½ inch fresh ginger, grated
2 tablespoons chopped fresh chives, or green scallions
1 1/2 tablespoons cornstarch
2 extra large eggs
1/8 tsp sesame oil
1 splash rice vinegar
½ tsp soy sauce
White pepper to taste

Reserve 1/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
Stir in the cornstarch mixture gradually until the soup is the desired consistency.  Add in sesame oil, vinegar and soy sauce.  Taste and adjust to your liking.  Add white pepper.
In a small bowl, whisk the eggs together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, taste one more time and adjust seasoning with salt if needed. 
Serve with additional sprinkle of chives. 

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