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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is one of the most popular Chinese Soups and it's EXTREMELY EASY to make. Ingredients:
4 cups chicken stock or 4 cups chicken broth, plus |
2 tablespoons chicken stock or 2 tablespoons chicken broth |
1/2 teaspoon grated fresh ginger |
1 tablespoon light soy sauce |
1 tablespoon sesame oil |
1 tablespoon cornstarch |
3 eggs (lightly beaten) |
2 scallions (chopped, including ends) |
salt |
white pepper |
wide and crisp chinese noodles (optional) |
Directions:
1. Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
2. In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
3. Stir until dissolved.
4. Slowly pour the cornstarch slurry into the stock& stir until thickened.
5. Reduce heat to a simmer.
6. Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
7. The egg will spread& feather.
8. Turn off the heat& add the scallions.
9. Lightly season to taste with salt& white pepper& serve immediately.
10. I like to garnish the soup with wide, crisp Chinese noodles.
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