Scrambled Egg Soup Recipe
Ingredients
5 cups chicken or beef broth
2 teaspoons cornstarch
1 tablespoon soy sauce
2 eggs, beaten
1/4 cup minced parsley or spinach
1/4 teaspoon powdered ginger
Directions
Heat 4 1/2 cups broth to boiling.
Mix together the cornstarch, soy sauce, and remaining broth; stir into the boiling broth until thickened.
Use a dipper with holes or a colander and pour the eggs through it rapidly.
Cook until egg strands float on top.
Stir in the parsley, or spinach, and ginger.
Serve immediately.
Mix together the cornstarch, soy sauce, and remaining broth; stir into the boiling broth until thickened.
Use a dipper with holes or a colander and pour the eggs through it rapidly.
Cook until egg strands float on top.
Stir in the parsley, or spinach, and ginger.
Serve immediately.
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