Egg Drop Soup
INGREDIENTS (8 Servings)
3/4 tsp. sugar
1/4 tsp. salt
5 cups chicken broth
2 eggs beaten until lightly foamy
1 tbsp. cornstarch mixed with 1/4 cup of cold water
2 tsp. sesame seed oil
2 scallions cut into pea-sized pieces, including green part
DIRECTIONS
In a medium pot, add sugar and salt to the broth. Bring broth to a rapid boil. Stir in the cornstarch mixture and cook stirring until soup is no longer cloudy.
Slowly swirl in the eggs. Only swirl, do not stir. Turn off heat immediately.
Drop in the scallions and sesame oil. You may gently stir. Pour into soup bowls and serve hot.
Debra Giangola