Egg drop soup #4
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 2 | teaspoons | Water |
| 2 | Scallions | |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| 6 | cups | Stock |
| ½ | teaspoon | Sugar |
| ¾ | To 1 tsp salt | |
| 1 | teaspoon | Sherry |
| 1 | tablespoon | Soy sauce |
Directions
Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions.
Serves 4-5.