Egg Drop Soup/ Egg Flower Soup (蛋花汤) Recipe

 Ingredients:

• 4 cups (925ml) chicken broth or stock
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 tablespoon sherry (wine vinegar) - optional
• 1 -2 green onions, minced
• 1 1/2 tablespoon cornstarch
• 1 large egg, lightly beaten

Preparation:

1. In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper, ground ginger, garlic powder and sherry (optional). Cook for about another minute.
2. To add a cornstarch thickener, mix 1 1/2 tablespoons of cornstarch and stir with little water to dissolve.
3. In separate cup, beat 1 large egg.
4. Stir in the cornstarch/water mixture, remove the soup from the heat.
5. Add the beaten egg.
6. Top with green onions.

Servings: 3-4

 

 

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