Homemade Egg Drop Soup Recipe
This Egg Drop Soup is a desire ! Try this egg dropped into wined and seasoned broth for your next meal. Your suggestions for this Egg Drop Soup are welcome.
Ingredients
6 cups chicken broth (homemade, canned or from bouillon cubes)
1 slice ginger root (lx 3/4x1/4 inch)
1 tablespoon dry sherry
1 tablespoon soy sauce
3 tablespoons cold water
1 tablespoon cornstarch
2 eggs
2 teaspoons water Chopped parsley
Directions
1. Pour broth into a 3-quart glass casserole. Add ginger root slice. Cover with plastic wrap. Cook in microwave oven 12 to 14 minutes at High, or until boiling.
2. Remove ginger root from broth. Stir in sherry and soy sauce. Blend 3 tablespoons water with the cornstarch until smooth; stir into broth. Cook uncovered in microwave oven 3 minutes at High; stir once.
3. Beat eggs and 2 teaspoons water and pour into broth slowly, stirring constantly to form shreds. Garnish with parsley.
2. Remove ginger root from broth. Stir in sherry and soy sauce. Blend 3 tablespoons water with the cornstarch until smooth; stir into broth. Cook uncovered in microwave oven 3 minutes at High; stir once.
3. Beat eggs and 2 teaspoons water and pour into broth slowly, stirring constantly to form shreds. Garnish with parsley.
