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Asian: Egg Drop Soup by Terrytx
posted by Terrytx 08-30-100 6:50 AM
* Exported from MasterCook *
Egg Drop Soup
Recipe By :Joanne Hush and Peter Wong
Serving Size : 0 Preparation Time :0:00
Categories : Oriental Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups canned chicken broth
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
2 teaspoons cornstarch mixed with 2 teaspoons water
1 teaspoon dry sherry
1 egg, lightly beaten
1 whole scallion, thinly sliced
Combine broth, salt, pepper, and sugar in a sauce pan. Heat just to boiling. Add cornstarch mixture to saucepan. Stir until the soup is thickened, about 1 minute. Add sherry and stir. With chopstick or a wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and garnish with scallions. Serve immediately in individual bowls.
Source: "The Chinese Menu Cookbook"
