Egg Drop Soup

From: sandyv@ux1.cso.uiuc.edu (Sandy Vavrinek Seehusen)

Dat e: 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.

cups chicken broth (homemade is best; a can of prefab will do in a pinch;

NEVER use bouillion cubes unless desperate)

/8 t. white pepper

/2 t. soy sauce

/4 t. sesame oil (or less - I use a 'blop')

t. corn starch

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.

amyl

http://www.cs.cmu.edu/~mjw/recipes/soup/eggdrop-soup.html [12/17/1999 12:03:50 PM]

Soup Recipes 1