Egg Drop Soup

 

Serves 4

 

Difficulty Level: Medium

Let's cook Chinese-style and make... Egg Drop Soup.

Equipment: A large saucepan, large spoon, measuring spoons, measuring cup for liquids, a cup for the eggs, knife for the onions.

 

Ingredients:

4-1/2 cups chicken broth
   (preferably low-salt canned, unless you have homemade)
1 tablespoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon salt
2 eggs
1 green onion, minced

 

Take out 3 tablespoons of the chicken broth and mix with the cornstarch and soy sauce; add the salt to this mixture. Heat the remaining broth, bringing to a simmer. Pour the cornstarch mixture into the hot broth and stir until thick and clear.

Break eggs into a small pitcher, stir lightly, and slowly pour into the hot soup. Turn off the heat and stir ONCE. Divide the chopped green onion into four soup bowls and ladle in the soup.

 
 

Soups

• Introduction to Soup

• Recipes

  Beef Stock
  Chicken Stock or Broth
  Chicken Noodle Soup
  Egg Drop Soup
  Vegetable Soup Mix & Soup

 

---

 

Back to the main Peppered Leopard page.

 

The Peppered Leopard is Copyright © 1995-2006 Jim Keeshen Productions, Inc. All Rights Reserved.