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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Egg drop soup is a must when my family eats Chinese food. With my simplified at-home version, my boys can enjoy it whenever they want. âJona Bleskin, Great Falls, Montana Ingredients:
6 cups chicken broth |
3/4 teaspoon ground ginger |
3/4 teaspoon ground mustard |
1/4 teaspoon ground ancho chili pepper |
1/4 cup cornstarch |
1/4 cup cold water |
4 eggs |
2 tablespoons water |
Directions:
1. In a large saucepan, combine the broth, ginger, mustard and chili pepper. Bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Whisk eggs and water. Turn off the heat. Drizzle beaten eggs into hot broth, without stirring. Let stand for 2-3 minutes or until eggs are set. Remove from the heat and stir. Yield: 6 servings.
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