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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it-this is the result. AND these people DO NOT give out their recipes. Ingredients:
3 cups chicken broth |
1/2 teaspoon salt |
2 tablespoons cold water |
1 tablespoon cornstarch |
1 egg (slightly beaten) |
1 scallion, with tops, finely chopped |
Directions:
1. Bring chicken broth to a boil in soup pot.
2. Add 1/2 teaspoon salt & mix.
3. Combine water and cornstarch; stir into boiling broth.
4. Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
5. Garnish with scallion.
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