Monday, November 29, 2010

Egg Drop Soup

Hey, did I mention I'm in school full-time this year? Ya... doesn't leave much time for posting. But, I've found so many new recipes in the past month that I really want to share them. First on the list, Egg Drop Soup. If you've only ever had Egg Drop Soup at a buffet restaurant, then give this a try. It's the real deal and SO much better.

Egg Drop Soup
  • 4 cups water
  • 4 chicken bouillon cubes
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten
  • 2 green onions, chopped
  • Salt and pepper, to taste
  1. Boil the water in a medium saucepan. Add the bouillon cubes and boil until dissolved.
  2. Remove 2 tablespoons of the chicken bouillon broth and put in a small bowl.
  3. Add ginger and soy sauce to the saucepan and bring to a boil.
  4. To the 2 tablespoons broth, add 1 tablespoon corn starch. Stir until dissolved.
  5. Slowly add the corn starch mixture to the saucepan, stirring constantly for 1 minute.
  6. In a separate bowl, slightly beat the two eggs.
  7. Reduce the heat on the saucepan to simmer. Gently pour in the eggs, stirring constantly in one direction for two minutes.
  8. Add the green onions. Let simmer for 3-4 minutes.
  9. Serve warm with wonton strips.