Monday, August 13, 2012

Egg Drop Soup

Ever get a head cold in the middle of a hot summer? Ever need a quick meal with minimal effort?  This was my delicious solution today. Normally I don't go for the Chinese takeout version of this soup because it is too thickened and a little blah. I learned that it doesn't need much thickening and that minimal addition of ginger gives new life to this old staple among soups.

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.

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