INGREDIENTS
4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste
INSTRUCTIONS
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
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/asian-egg-drop-soup-recipe.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/asian-egg-drop-soup-recipe.html?oc=linkback
NOTES
recipe source: food network