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Egg Drop Soup Recipe

   
 

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     Egg Drop Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon or soy sauce
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms
 

Instructions
Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Serves 4.


Originally Submitted
6/12/2009





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