Egg-Drop Soup
From Aida Mollenkamp's Keys to the Kitchen
More method than recipe
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Ingredients
- Low-Sodium Vegetable, Mushroom, or Chicken broth
- 2 eggs
- Soy Sauce
- Flavorings i.e. fresh ginger, garlic cloves, green onions
- Condiments i.e. soy sauce, chili-garlic sauce, herbs
Preparation
Step 1
Heat broth in a saucepan over medium heat until simmering. Stir in any flavorings you may have (such as a few slices of fresh ginger, a few garlic cloves, or some green onions). Whisk 1 or 2 eggs with a drizzle of soy sauce or a pinch of salt until smooth. Remove the soup from the heat, drizzle eggs into the pan in a circular motion, then stir to break the egg into strands. Taste and add any condiments you desire (like soy, chili garlic sauce, or herbs)