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Egg Drop Soup

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  • Egg Drop Soup

    Egg Drop Soup

    2 cups homemade chicken broth
    1/8 t white pepper
    1/2 t soy sauce
    1/4 t sesame oil
    1 t corn starch
    1 egg
    veggies (optional)

    Heat broth, pepper, soy sauce and sesame oil until it just begins
    to boil. Add veggies if desired. (I usually add a Tablespoon or
    two of frozen corn or peas and a chopped green onion for extra
    color and texture.) Add cornstarch by mixing with either water or
    some of the broth to make a thin paste and stirring it into the
    soup to thicken.

    Whisk the egg and using a fork, drizzle over the boiling soup.
    Reduce heat to keep it warm until ready to serve. This serves 2
    people as a side or as an appetizer. It's not quite enough for a
    full meal without fudging by adding a little extra broth or water.

    All ingredient amounts can be varied to taste. The key ingredient
    is the sesame oil. I sometimes like to add a little white pepper
    to the egg before dropping it in the soup. The corn nibblets are
    a tasty addition, but the peas get mushy if cooked too long.

  • #2
    that sounds good ...I have the sesame oil!!!! thanks


    • #3
      I some times use caned chicken broth. It works just fine. also.