Egg Drop Soup
- 4 cups of chicken stock (use vegetable stock if you want to make it eggetarian)
- 2-3 eggs, lightly beaten (try to beat gently so there are no bubbles/foams)
- a drizzle of Asian sesame oil/or hot oil( used for flavor. You may omit this is you do not like it)
- 1.5 tablespoon of corn starch + 3 tablespoon water
- 1/2 teaspoon grated ginger or 1/4 teaspoon ground ginger
- 1/2 teaspoon light soy sauce (optional)
- white pepper powder, ground - to taste
- salt to taste
- 5 stalks of spring/green onion, finely sliced (white and green part separated)
- celery, only a tiny bit so the flavor of the soup is not over powered
- carrots
- bean sprouts
- spinach
- bok choy
- mushroom
- tofu
- noodles
- Produce
- Bean sprouts (1)
- Bok choy (1)
- Carrots (1)
- Celery (1)
- Ginger or (1/2 teaspoon)
- Green onion, spring (5 stalks)
- Mushroom (1)
- Spinach (1)
- Canned Goods
- Chicken stock (4 cups)
- Condiments
- Soy sauce, light (1/2 teaspoon)
- Cooking & Baking
- Corn starch (1 1/2 tablespoon)
- Salt (1)
- Sesame oil/or hot oil, Asian (1 drizzle)
- White pepper, ground powder (1)
- Pasta & Grains
- Noodles (1)
- Refrigerated
- Eggs (2)
- Tofu (1)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published August 31, 2012 (5 months ago).
97 people saved this recipe.
