Saturday, January 23, 2010

Egg Drop Soup

Last night was Asian night at my house. We had a PF Changs Mongolian Beef Copycat, Rice that I made sushi style (because I love the sticky sweetness) and Egg Drop Soup. This is the egg drop soup recipe that I have been using for years. It's good too! Traditional egg drop soup doesn't have the green onion added but I like it. The soup can be made really quick as well and doesn't need to sit and cook for a long time.

Egg Drop Soup
4 cups chicken broth
1/2 tsp grated ginger
1 TBL soy sauce
1 TBL cornstarch
2 eggs
2 green onions, green ends included
Salt and Pepper to taste

- Remove 1/4 cup broth into a small bowl. Add cornstarch and mix to form a slurry.
- Bring chicken broth, ginger and soy sauce to a boil.
- Add the slurry, reduce heat to medium and allow to simmer for 10 minutes.
- Crack the eggs in a bowl and beat with a fork.
- Gradually add the eggs to the broth. Whisk the broth with a fork while you are adding the eggs to break them up.
- Remove soup from the heat. Add salt, pepper and green onions.

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