Egg Drop Soup is quickly becoming my new comfort food and I figured out a way to make it in a way I find very tasty:
1 quart chicken broth
ginger, garlic powder, onion powder
2 tablespoons corn starch
3 eggs, gently beaten
salt, pepper, other seasonings as needed.
1. Bring to a boil chicken broth with ginger, garlic, and onion powder.
2. Mix a couple tablespoons of the broth with cornstarch. Add cornstarch. Simmer until it begins to thicken - about 5 minutes. I find I need to stir frequently while this is happening.
3. Reduce heat to gentle simmer. Beat 3 eggs very gently (I don't like keeping yolks and whites separate so I don't like to beat the eggs too much) and pour in a circular motion over the broth. Allow to set. Stir gently until heated through. Serve.
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