This is a print preview of "Asian Egg Drop Soup" recipe.

Asian Egg Drop Soup Recipe
by Global Cookbook

Asian Egg Drop Soup
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  Servings: 4

Ingredients

  • 4 c. prepared chicken stock plus
  • 2 Tbsp. prepared chicken stock
  • 1/2 tsp grated fresh ginger
  • 1 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 2 x Large eggs lightly beaten
  • 2 x green onions, including ends minced Salt to taste Freshly-grnd white pepper to taste

Directions

  1. Bring soup stock, grated ginger and soy sauce to a boil.
  2. In a small c., make a slurry by combining the cornstarch and 2 Tbsp. of chicken stock. Stir till dissolved. Slowly pour in the cornstarch mix while stirring the stock, till thickened. Reduce heat to a simmer.
  3. Pour in the Large eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add in the green onions. Season with salt and pepper, and serve immediately
  4. This recipe yields 4 servings.