Real Easy and Real Tasty Egg Drop Soup |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan. I've removed the optional msg from the recipe, as I so rarely use it anyway. Ingredients:
1 1/2 tablespoons cornstarch |
1 1/2 tablespoons cold water |
4 cups chicken broth |
2 teaspoons very finely chopped fresh ginger |
1/4 cup chopped scallion |
3 eggs, beaten |
2 tablespoons soy sauce |
2 tablespoons sesame oil |
Directions:
1. Mix cornstarch and cold water in a small bowl. Set aside.
2. Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
3. Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
4. Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
5. Stir in soy sauce, and sesame oil. Enjoy!
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