Egg Drop Soup
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of cold water. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock - cook until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions.
So easy and delicious! When you make this a few times you will have it in your back pocket for a quick to the table supper to warm up a sandwich.
4 cups prepared chicken stock - Swanson Natural Goodness is excellent
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
4 cups prepared chicken stock - Swanson Natural Goodness is excellent
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
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