| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Soups, Eggs, Chinese | 4 | Servings |
INGREDIENTS
| 1 1/2 | qt | Chicken broth, or clear soup stock |
| 2 | tb | Cornstarch; mixed in |
| 1/4 | c | ;Water, cold |
| 2 | Egg; slightly beaten with a fork | |
| 2 | Scallion; chopped, including green ends | |
| The Chinese Menu Cookbook Submitted By |
INSTRUCTIONS
Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped scallions on top. Substitutions and Variations Tomato Egg-Drop soup is just a variation of plain egg-drop soup. The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites. The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as before. Add the eggs while stirring. Shut off heat at once and serve topped with the chopped scallions. WARING@IMA.INFOMAIL.COM (SAM WARING) On 25 FEB 1995 035613 -0700 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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