14.4.09

Egg drop soup

This is so easy you'll just love it.  I make this quite often to
accompany stir fry.

2 cups chicken broth (homemade is best; a can of prefab will do in a pinch;
NEVER use bouillion cubes unless desperate)
1/8 t. white pepper
1/2 t. soy sauce
1/4 t. sesame oil (or less - I use a 'blop')
1 t. corn starch
1 egg
veggies (optional)


Heat broth, pepper, soy sauce and sesame oil until it just begins to boil.
Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or
peas and a chopped green onion for extra color and texture.) Add cornstarch
by mixing with either water or some of the broth to make a thin paste and
stirring it into the soup to thicken.

Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat
to keep it warm until ready to serve. This serves 2 people as a side or
as an appetizer. It's not quite enough for a full meal without fudging by
adding a little extra broth or water.

NOTES: All ingredient amounts can be varied to taste. The key ingredient
is the sesame oil. I sometimes like to add a little white pepper to the
egg before dropping it in the soup. The corn nibblets are a tasty addition,
but the peas get mushy if cooked too long.

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