ny lumps.
Break the egg into another small bowl and
Combine chicken broth, peas and salt.
Simmer until peas are tender, about 5 minutes.
Add mushrooms.
Increase heat to a boil. Slowly pour egg into soup.
Stir gently.
Season with Accent and pepper.
bring stock to a boil then simmer.
slowly stir in beaten egg until soup thickens.
add salt pepper according to taste.
serve hot.
"flower up\" before folding in to cook remaining egg.
Add soup stock
Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.
small bowl, beat the egg white lightly and combine with
olution and cook, stirring, until soup boils and thickens slightly.
Place broth and ginger in medium saucepan.
Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
Discard ginger.
Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
Stir in cooked chicken.
Simmer for 10 minutes to heat chicken.
Remove from heat; stir in green onions and soy sauce.
Serve immediately.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
In medium saucepan, combine soup and water.
Bring to boil; simmer 2 minutes.
Quickly stir beaten egg into soup with a fork until it separates and shreds.
Makes 4 servings.
Heat water and cornstarch together.
stir till cornstarch is dissolved.
add all ingredients except for the the last three.
bring to a boil and reduce to a simmer.
cook about 10 min till onions in soup mix begin to soften.
add green pepper and chile.
continue to simmer another 5-10 minute.
while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
continue to simmer until egg is no longer raw.
ENJOY!
In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
BASIC CHICKEN SOUP:
Place chicken pieces and
nd oyster sauce.
For egg drop soup, heat chicken broth to
he small flowers. Holding the flower by the tip cut off
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
licing. It produces a nice flower shape.
Soak, wask and
he 3 eggs well. Drizzle egg through a fork into the