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Wednesday, 11 April 2012

Egg Drop Soup


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

Cooking Directions:

  1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
  2. 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.
  3. 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.

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