Monday, May 2, 2011

Tuesday: Asian Egg Drop Soup

Pin It Now! If' you've been following my blog, you'll know I'm a major soup fanatic.  So, in addition to flat out loving soup, I'm making this because I'm having some dental work done today and I need something nice and easy to eat.  This is super simple to make and has great flavor.  Feel free to add chicken, shrimp, corn or peas.  But, it's good as is.  I'm going to double this...and serve with some store bought egg rolls and Spago Cucumber Salad

Ingredients     (adapted from Food Network)

  • 4 cups prepared chicken stock, plus 2 tablespoons
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce (I use Low-sodium)
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten
  • 2 green onions, chopped, including ends
  • Salt and white pepper, to taste


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 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

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