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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
3/4 c. sliced celery |
1/4 c. chopped shallots or white onion |
1/2 tsp. salt |
1/4 tsp. black pepper |
1 tsp. sugar |
1 tbs. soy sauce |
1/4 c. cold water |
2 tbs. corn starch |
2 eggs |
Directions:
1. Simmer all ingredients except Water, Corn Starch, and Eggs for 15 minutes; until vegetables are tender
2. Mix Water and Corn Starch together in a bowl to form a slurry. Whisk slurry into soup and cook until thickened
3. 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.
4. Pour into bowls and serve.
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