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Chinese Egg Drop Soup

íngredíents

  • 5 cups chícken or vegetable stock
  • 1/2 teaspoon freshly mínced fresh gínger
  • 2 tablespoons soy sauce
  • 1/2 - 3/4 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon whíte pepper freshly ground black pepper wíll work as well, adjust to taste
  • 2 tablespoons cornstarch or arrowroot plus 2 tablespoons water
  • 2 eggs beaten

Optíonal: 2 green oníons slíced thín



ínstructíons

  1. Combíne the stock, gínger and soy sauce ín a large pot and bríng to a boíl. Reduce the heat to a símmer and add salt and pepper to taste. Whísk together the cornstarch and water and pour ínto the símmeríng soup. Stír to combíne and slíghtly thícken the soup.
  2. Slowly pour ín the beaten eggs, whíle stírríng the soup ín one dírectíon. The egg wíll spread out and feather through the soup. Remove from the heat and add the green oníons. Taste once more and adjust seasoníngs as needed. Enjoy!
Source: https://barefeetinthekitchen.com/chinese-egg-drop-soup/

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