Sunday, September 16, 2012

Egg Drop Soup

Better than at the restaurants. The fresh ginger really makes it.

Egg Drop Soup
adapted from Bella Eats

4 cups vegetable broth, divided
1" ginger root, peeled and finely grated
3 scallions, finely chopped
4 tsp. corn starch
3 eggs
salt to taste

1. Reserve 3/4 cups broth, and place the rest in a large sauce pan. Add ginger and scallions and bring to a rolling boil.
2. In a bowl, stir together remaining broth and cornstarch until smooth. Set aside.
3. In another bowl, whisk the eggs together. Drizzle the egg in a steam into the boiling mixture, and take off the heat as soon as you're done pouring in the egg.
4. Stir in the corn-starch/broth mix to thicken, salt to taste, and serve.

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