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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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From my friend Emily, is a easy authentic recipe for Eggdrop soup at home. This is the most basic Chinese soup and can be made in an instant. The soups sucess depends on the technique of adding the egg to the soup. Read more . You can do it! I did and love the results. Ingredients:
1 egg |
2 cups vegetable stock |
1/2 tsp salt |
1/2 tsp sugar |
1 tsp soy sauce |
2 large scallions, green parts chopped into rounds |
Directions:
1. Beat the egg lightly.
2. Put the stock in a saucepan and bring to a boil. After boil, lower the heat.
3. SLOWLY pour in the beaten egg through the back of a fork 10 inches above the pan, moving the fork in a circular mothion so the egg covers the whole surface of the stock .
4. Remove from heat and cover for 45 seconds to aloow the egg to set.
5. Add salt, soy, sugar and sprinkle the scallions. Give the soup 3 or 4 generous stirs.
6. Transfer to a large soup tureen or individual soup bowls and serve.
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