Chinese Egg Drop Soup

About 4 cups

 

A simple, delicate soup.

 

Combine in a large saucepan and simmer, partially covered, for 15 minutes:
4 cups Chicken Stock,
2 large slices fresh ginger
2 large cloves garlic, smashed and peeled

Discard the ginger and garlic.

Stir together in a small bowl:
1 tablespoon cornstarch
3 tablespoons water

Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened.

Stir in:
1 teaspoon salt
1/8 teaspoon ground black pepper

Whisk together thoroughly in a small howl:
1 large egg
1 teaspoon vegetable oil

Bring the soup to a very low simmer and pour the egg mixture in a large circle on the surface of the soup. Once the egg sets, stir gently.

Stir in:
2 scallions, diagonally sliced
2 tablespoons chopped fresh cilantro

Ladle into warmed bowls.

Buy the Book!

 

Joy of Cooking
All About Soups & Stews
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
ISBN: 0-7432-0210-4
Recipe reprinted by permission.

 

Joy of Cooking
All About Soups & Stews

• About the Book

Recipes

• Chinese Egg Drop Soup
• Portuguese Greens Soup Caldo Verde
• Ohio Farmhouse Sausage Chili

 

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• Cookbook Profile Archive

 

This page created January 2001

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