Egg Drop Soup
Egg Drop Soup is an moderately easy dinner. Made with 1 qt. rich chicken broth, 1/4 c. cornstarch, salt to taste, 1/4 tsp. monosodium glutamate (optional) and 1 egg, thoroughly beaten, but not frothy, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Remove about 1/4 cup of the cold chicken broth and blend it in a small bowl or cup with cornstarch.
Bring the remaining broth to a boil and when it is simmering, stir in salt to taste, monosodium glutamate and the well blended cornstarch mixture.
When the soup has thickened and cooked for about 1 minute, turn off heat. Immediately, but slowly start adding the egg in a thin stream, stirring constantly, in a circular fashion so that the egg forms thin shreds in the hot broth.
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