Mike's chinese egg drop soup

Yield: 6 Servings

Measure Ingredient
1 \N Big can Swanson's chicken broth (48 oz?)
2 tablespoons Of each of the following finely minced.
\N \N Mushroom
\N \N Shallot
\N \N Green onion, sliced with both the white and green
\N \N Ham
\N \N Water chestnut
2 tablespoons Soy sauce
½ teaspoon White pepper
3 tablespoons Corn starch
½ cup Cold water
1 \N Egg
1 \N Or 2 teaspoons cold water



Mince all the stuff that needs to be. If you have something else that is on hand and sounds good, use it. But get all minced and ready to throw in the pot when the soup is ready. Get the chicken stock into a pot, add the soy sauce and white pepper and start to bring to a boil. While waiting for the pot to boil, mix the corn starch into the ½ cup water. Beat the egg until smooth with maybe a teaspoon or two of cold water to thin it a bit.

When the pot comes to a boil, slowly stir in the corn starch mixture to help thicken the broth. You may need more of the mixture if you want it thick. By the time you have stirred that in, it is time to grab the beaten egg mixture and "SLOWLY" drizzle it into the pot. While doing the slow drizzle, you should be stirring constantly in one direction to properly do the "Egg Drop" thing. Immediatly after completion of the egg drop, turn off the heat and dump in all the finely minced ingredients. . Let sit for a few moments while you bask in the wonder of your creation (let the egg cook) and serve.

Posted to MM-Recipes Digest V4 #247 by Mike Reeves <kc6dmq@...> on Sep 16, 1997

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