Oriental, Soups and Stews

Egg Drop Soup

  • 4 cups Chicken stock
  • 1 tablespoon Soy sauce, dark
  • 1 tablespoon Cornstarch
  • 2 Eggs, beaten
  • 2 Green onions chopped with ends
  • ~ Salt and pepper to taste

    • Bring soup stock and soy sauce to a boil. In a small cup make clurry by combingthe cornstarch and 2 tablespoons of chicken stock. Slowly pour constarch mixture into stock while sturring. Reduce heatto simmer. Pour in eggs slowly while stirring soup in the same direction. The eggs will spread and feather. Turn off the heat and add the green onions. Season as necessary and serve immediately.

    Serves 4

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Robert Nunnelley of Baton Rouge, LA. 

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