Egg Drop Soup: Difference between revisions
From McGough's Recipes
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[[File:Egg | [[File:Egg drop soup IMG 1007 1.jpg]] | ||
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!Prep | |||
!Cook | |||
!Total | |||
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|10 Min | |||
|30 Min | |||
|40 Min | |||
|8 | |||
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=== '''Ingredients''' === | |||
* recipe Chicken Broth (page 91) | |||
* (2-inch) piece ginger, sliced and smashed (see photo) | |||
* 1 tablespoon soy sauce | |||
* 2 garlic cloves, smashed (see the photo) | |||
* 2 scallions, sliced thin | |||
* 2 tablespoons water | |||
* 2 tablespoons cornstarch | |||
* 2 tablespoons minced fresh cilantro | |||
* 4 large eggs, lightly beaten | |||
* Salt and pepper | |||
=== '''Directions''' === | |||
a simmer in a large Dutch oven over medium- | # Bring the broth, ginger, soy sauce, and garlic to a simmer in a large Dutch oven over medium- high heat. Cook for 10 minutes, | ||
high heat. Cook for 10 minutes, | # Strain the broth. Return the broth to the pot and bring to a simmer. Whisk the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the broth and cook until thickened, about 1 minute. Stir in the scallions and cilantro. | ||
# Stir the soup gently so that it is moving in a circle. Following the photo, stir in the beaten eggs in a slow, steady stream. Remove the soup from the heat and let stand for 2 minutes. Break up the eggs using a fork. Season with salt and pepper to taste before serving. | |||
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Original Recipe | |||
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[[File:Egg Drop Soup IMG 1007.jpg|center|860x860px]] | |||
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Revision as of 10:05, 22 May 2022
| Prep | Cook | Total | Serves |
|---|---|---|---|
| 10 Min | 30 Min | 40 Min | 8 |
Ingredients
- recipe Chicken Broth (page 91)
- (2-inch) piece ginger, sliced and smashed (see photo)
- 1 tablespoon soy sauce
- 2 garlic cloves, smashed (see the photo)
- 2 scallions, sliced thin
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 tablespoons minced fresh cilantro
- 4 large eggs, lightly beaten
- Salt and pepper
Directions
- Bring the broth, ginger, soy sauce, and garlic to a simmer in a large Dutch oven over medium- high heat. Cook for 10 minutes,
- Strain the broth. Return the broth to the pot and bring to a simmer. Whisk the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the broth and cook until thickened, about 1 minute. Stir in the scallions and cilantro.
- Stir the soup gently so that it is moving in a circle. Following the photo, stir in the beaten eggs in a slow, steady stream. Remove the soup from the heat and let stand for 2 minutes. Break up the eggs using a fork. Season with salt and pepper to taste before serving.
Original Recipe
