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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Egg Drop Soup is commently serve in Chinese resturant as a side soup...top with cripy wonton skins...and if you don't like all that stuff in it...just do it plain or add what even you like... but remember that egg drop soup doesn't have to have any thing to taste good. Read more ... Ingredients:
4 cups chicken broth or stock |
2 eggs, lightly beaten |
1 -2 green onions, minced |
1/2 teaspoon white pepper (some for topping) |
salt to taste |
a few drops of sesame oil (optional) |
3 tbsp of cornstarch (mix in 1/2 cup water) |
1/2 cup of firm tofu small cubed |
2 tbsp of chopped celanto |
3 wonton skins long 1/2 inch sliced |
cooking oil for deep fry |
mushoom and bamboo shoot can be use in this dish if like |
Directions:
1. In a deep frying pan and oil to a pan bring to boil...when hot add wonton skins, stir well for about 3-4 mintues until golden brown, removed for heat and patted dry on paper towel.
2. In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute. (if use vegetable, add into the broth and cook it for about 6 minutes).
3. Beat egg evenly and slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. When done pour slowly in a cornstarch and mix it gently to form the thickness.
4. Garnish with green onion, chopped celanto, a pinch of white pepper and fried wonton skins..best serve hot...ENJOY
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