Saturday, October 9, 2010

Egg Drop Soup

The orinigal recipe appears in Joy of Cooking, page 105, but we have made a few changes. It goes great with stir fry.

Combine in a large saucepan and simmer for 15 minutes:

8 cups chicken broth
4 large slices fresh ginger
4 large cloves garlic, smashed and peeled

Discard the ginger and garlic. Stir together in a small bowl:
4 Tbsp cornstarch
4 Tbsp water

Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened. Add 1/4 tsp pepper. Whisk together thoroughly in a small bowl:
2 large egg s
2 tsp vegetable oil.

Bring the soup to a very low simmer and slowly stir the soup in a big circle while at the same time pouring the egg mixture slowly into the soup in a thin stream. This will help the eggs form a long line. Once the eggs are set, ladle into warm cups and top with sliced scallions or chives, optional.