Egg Drop Soup
Egg Drop Soup (China)
4 cup fresh or canned chicken broth
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon soy sauce
1/4 tps freshly-grated ginger root (optional)
White pepper, to taste
2 eggs
1 scallion (green onion, spring onion) green &
white part, very thinly sliced
Bring the chicken broth to a boil over moderate heat
Mix the cornstarch with the water & stir it into the broth
Add the soy sauce, optional ginger, & pepper
Return the soup to a boil & remove from heat
Beat the eggs slightly, so that they are broken up but the yolks & the whites are not completely mixed together
Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs
Divide the scallion slices between the individual serving bowls & ladle the soup over them
Serves 4 to 6
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