Chinese Egg Drop Soup
photo by mlao77
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
6 cup
- Serves:
- 4-6
ingredients
- 6 cups chicken broth (low sodium, preferred)
- 2 tablespoons rice wine
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon white pepper
- 1 teaspoon granulated sugar
- 2 tablespoons cornstarch
- 1⁄3 cup water
- 4 -6 scallions, chopped (use both white ends and green tips)
- 2 eggs, beaten
directions
- In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
- Simmer for 7 minutes.
- Add scallions and let simmer for 4 minutes to soften.
- While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
- Stir in the same direction for 1 minute.
- Make a slurry by combining the cornstarch and water.
- Add slurry to soup and stir and let soup thicken.
- About 2 minutes. Enjoy!
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RECIPE SUBMITTED BY
I'm a 31 yo SAHM, originally from Toronto but now I reside in North Eastern PA raising my 2 beautiful babies (Kaden and Iliana). I love to cook all types of food (although I'm not a baker) and I'm even happier watching those I love appreciate the fruits of my efforts. I'm really enjoying this site and learning from all the great cooks out there!
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