Egg Drop Soup - cooking recipe

Ingredients
    1 c. chicken bouillon
    1 tsp. cornstarch, dissolved in 1 Tbsp. cold water
    1 medium egg, beaten
    1 small slice ginger root, diced
    1 oz. scallion (including part of green top), chopped
Preparation
    Bring bouillon to a boil; stir in cornstarch mixture.
    Remove from heat.
    With chopstick in one hand, stir the soup.
    With the other hand, slowly pour the beaten egg into soup, stirring to create egg shreds.
    Remove from heat.
    Put ginger in soup bowl and add soup.
    Top with scallion.
    Serve at once.
    Yield:
    1 serving.

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