Soup: Marlene's 5-Minute Egg Drop Soup
By pavaldez
Book: The DVO.com Cookbook -- A Tasty Collection of Best Recipes from DVO.com
Chapter: Marlene
0/5
(0 Votes)
Ingredients
- 1/2 teaspoons canola oil
- 1 teaspoon minced fresh or jarred ginger
- 2 (14 oz) can chicken broth
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 large eggs
- 4 green onions, sliced
- Fresh cracked black pepper
Preparation
Step 1
1. Heat the oil in a medium pot over medium-high heat. Add
the ginger and saute until warmed. Add the chicken broth and
heat until simmering. In a small bowl or cup, dissolve the corn-
starch into the water. Stir into the soup and cook until soup clears,
about 1 minute.
2. In a small bowl whisk the egg until well beaten. Slowly stream
the egg into the simmering soup. As soon as the egg sets, stir gently
and remove from the heat. Add the green onions and ladle into bowls.
Add the fresh pepper to each bowl to taste.