Scallions, both white and green parts, finely chopped
3
tb
Finely chopped cilantro leaves
2
Eggs, beaten
INSTRUCTIONS
Bring broth and ginger to a simmer. Simmer 20 minutes and then remove the
ginger. Add soy sauce and salt to taste. Combine the cornstarch and water
and work them into a smooth paste. Whisk the paste into the hot broth.
Simmer the broth for 1 minute, until it thickens slightly. Add the
scallions and cilantro. Use a small pitcher to pour the eggs in a steady
stream over the simmering broth. Swirl the broth so it's moving in a circle
as you're pouring in the beaten egg. Don't stir the broth for about 45
seconds so the eggs have a chance to set. Once the eggs have set, lightly
break up the threads with a fork. Serve in hot bowls.
Recipe is from _Splendid Soups_ by James Peterson.
Posted to EAT-L Digest 01 Sep 96
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Mon, 2 Sep 1996 22:28:16 EDT
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