Thursday, June 19, 2014

RECIPE: Egg Drop Soup

This simple soup makes a great side dish or quick lunch.

2 c. Chicken Broth
2 eggs
1 small green onion,  chopped
1/8 tsp Corn Starch
Dash Ginger
Dash Black Pepper

Pour 1 1/2 cups of the broth in a small sauce pan,  reserving 1/2 cup aside. Add green onion,  ginger and pepper to the pan. Bring broth to a boil. Whisk eggs together,  and using a fork,  drip eggs off fork into boiling broth. Eggs should cook almost immediately. Whisk the corn starch into the reserved broth and add to boiling soup. Stir frequently til soup returns to a boil and has thickened. Serve hot. Makes 2 servings,  can be doubled.