Egg Drop Soup

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In the early 90's I took a Chinese cooking class from a lovely woman by the name of Lin Gee Way Bessey.  This is one of her recipes.

This makes a wonderful soup! Delicious on it's own or served as a starter course. Use canned chicken broth or check out my recipe for a simple gingerroot-flavored chicken stock that works wonderfully with Asian recipes.
6 cups unsalted chicken stock or canned chicken broth
3/4 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1 (1/4-inch) slice gingerroot
1 1/2 tablespoons cornstarch
3 eggs, beaten until frothy
1 teaspoon sesame oil
1 scallion, minced
1. Boil the stock and add salt, sugar, pepper, and gingerroot.
2. Combine cornstarch with 1/3 cup cold water and add it to the the stock.  Boil for 1 minute.
3. Stir the beaten eggs into the stock and remove from the heat at once.
4. Top with sesame oil and minced scallion and serve.
5. Makes 6 servings.
Dish   Soup

Dawn Knowlton

Member since Jan 2010

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