September 29, 2008

Drop it like it's hot!

Egg drop soup that is. I have been wanting to make this delicious, easy recipe for a while now and Lindsay and I both bought a carton of eggs on Friday, so I decided tonight was the night. Here's the recipe that my mom taught me when I was younger. The Chinese restaurant in our town always added the optional vegetables, but it's just as yummy without!

Egg Drop Soup
3 cups chicken broth
2 eggs
1 Tbsp. cornstarch
1 tsp. soy sauce (add more to taste)
1/8 tsp. ground ginger
green onions, chopped (optional)
water chestnuts, chopped (optional)
frozen peas (optional)
carrots, chopped (optional)

Bring broth to a rolling boil, add soy sauce, ginger and optional vegetables. In a cup or small bowl, stir together cold water and cornstarch until smooth. Add cornstarch mixture gradually until the soup is the desired thickness.
In a small bowl, whisk the eggs. Add beaten eggs in slow steady stream, while stirring the broth in a clockwise motion, eggs will cook in about a minute or so. If you add eggs before it's thickened the eggs will puff when cooked and will not cook to ribbons.
Garnish with green onions.

What a perfectly simple recipe for these cool nights!

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