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Newsgroups: rec.food.recipes
From: sandyv@ux1.cso.uiuc.edu (Sandy Vavrinek Seehusen)
Subject: Egg Drop Soup
Message-ID: <2ahbu7$7es@vixen.cso.uiuc.edu>
Organization: University of Illinois at Urbana-Champaign
References: <4gmFZ0_00jeoI2hG5Y@cs.cmu.edu>
Date: 25 Oct 1993 20:11:51 GMT
This is so easy you'll just love it. I make this quite often to
accompany stir fry.
Egg Drop Soup
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.