Monday, August 13, 2012
Egg Drop Soup
2 cups chicken broth
1 tsp cornstarch whisked with 2 tsp water
1 egg (beaten smooth)
a few slices of fresh ginger (or if you must, use a few shakes of ginger powder)
white pepper and scallions (optional)
Put chicken broth and ginger in small pot and bring to a boil. Add in cornstarch mixture and whisk. Turn down heat and stir in circular motion while pouring in beaten egg so it makes strands. Simmer for 30 seconds until egg is cooked. Garnish with pepper and scallions if desired.