Egg Drop Soup

Makes 4 cups

4 cup chicken stock
2 lg slices fresh ginger
2 lg cloves garlic, smashed and peeled
1 Tbsp cornstarch
3 Tbsp water
1 tsp salt
1/8 tsp pepper
1 lg egg
1 tsp vegetable oil
2 scallions, diagonally sliced
2 Tbsp fresh chopped cilantro

Combine stock, ginger, and garlic in pot and simmer partially covered for
15 minutes. Discard ginger and garlic. Stir cornstarch and water together
in a small bowl.
Bring soup to a low simmer and add cornstarch mixture. Stir until soup is
slightly thickened. Stir in salt and pepper.
Whisk together egg and oil thoroughly in small bowl. Bring soup to a very
low simmer and pour egg mixture in large circle
on surface of soup. Once egg is set, gently stir. Stir in scallions and
cilantro. Serve.

Jenn Mom2Samantha and Tiny


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/