| 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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