Egg Drop Soup
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Egg Drop Soup Recipe
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Egg Drop Soup
- 3 cups clear chicken broth
- 1 cup water
- 1 t. salt
- 1 scallion
- 1 egg
- 1 T cornstarch
- white pepper to taste
- Wash and cut scallions into 1/8 [pcs]
- Beat egg thoroughly.
- Dissolve cornstarch in 2 T cold water.
- Heat 3 cups chicken broth and 1 cup water until boiling.
- Add salt and stir ____ ____
- Add cornstarch slowly until it thickens gradually.
- Add scallion and mix few times.
- Gently stir in beat egg.
- Turn off heat immediately.
- Serve - Let each person add white pepper to his taste.
Tips: Soup can be made with chicken or beef broth. (In absence of either, I use boullion cubes). It is important turn heat off immediately after egg is stirrd in, so that egg will float like a cloud to surface. (Scallions are fairly large so 3-4 green onions would probably be about right).