Egg Drop Soup Recipe
Ingredients
| Chicken stock | 4 1/2 Cup (16 tbs) | |
| Celery | 1/3 Cup (16 tbs), finley minced | |
| 3 tbsp. paper-thin slices green onion | ||
| Water chestnuts | 3 Tablespoon, finely chopped | |
| Water | 1 1/2 Tablespoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| 1 egg, lightly beaten | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine chicken stock, celery, green onions and water chestnuts in a large saucepan.
Heat to boiling.
Taste and season lightly with salt and pepper if necessary.
Combine water and cornstarch and add to the boiling mixture gradually, stirring constantly.
Reduce heat and let soup cool down to simmering.
Drizzle egg over surface of soup in as fine a stream as possible (the egg should shape itself into fine threads and what almost looks like tiny flowers as it hits the hot liquid).
Serve immediately.
Heat to boiling.
Taste and season lightly with salt and pepper if necessary.
Combine water and cornstarch and add to the boiling mixture gradually, stirring constantly.
Reduce heat and let soup cool down to simmering.
Drizzle egg over surface of soup in as fine a stream as possible (the egg should shape itself into fine threads and what almost looks like tiny flowers as it hits the hot liquid).
Serve immediately.
Chef
