Egg Drop Soup
Egg Drop Soup is an moderately easy dinner. Made with 1 1/3 c. water, 1 (10 3/4 oz.) can chicken broth, 1 tsp. soy sauce, 1 tbsp. cornstarch and 2 tbsp. water, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Combine water, broth and soy sauce in a medium saucepan.
Bring to a boil.
Combine cornstarch and water (2 tablespoons).
Add to broth mixture.
Boil 1 minute over medium heat, stirring occasionally.
Combine egg and sherry.
Slowly pour egg mixture into boiling soup, stirring constantly (egg forms lacy strands as it cooks).
Ladle soup into bowls and sprinkle with green onion.
Serve immediately.
Yield: 2 2/3 cups.
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