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Recipe Source: cdkitchen.com
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Asian Egg Drop Soup
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 cups chicken stock, PLUS
- 2 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 eggs, lightly beaten
- 2 green onions, chopped, including ends
- salt and white pepper, to taste
Bring first measure of soup stock and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and remaining chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, 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. Season with salt and pepper, and serve immediately
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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