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Post by :DarrenB
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :2344
Click below to download : Asian - Egg Drop Soup By Sandy Wells (Format : PDF)
Asian - Egg Drop Soup By Sandy Wells
(2) 13/14 oz. cans chicken broth ( I use the boxed kind)1/2 C water chestnuts, diced
1 T cornstarch
salt to taste
2 1/2 T cold water
1/4 C green onion, cut up
1 egg, slightly beaten
Bring chicken broth to boiling a a large saucepan. Add salt and water chestnuts. Cook for 1 minute.
Mix cornstarch with cold water, stir into soup mixture. Add onion and mix slightly. Remove saucepan from heat; slowly pour in egg, stirring gently.
Serves 6
NEXT BOOKS
2 green onions 1 tablespoon cornstarch 6 cups chicken stock, divided 1/2 teaspoon sugar 3/4 to 1 tablespoon salt 1 teaspoon sherry 1 tablespoon soy sauce Beat eggs. Mince green onions. Stir together cornstarch and 3 tablespoons of the stock. In saucepan, bring remaining stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce. Add cornstarch mixture and cook stirring until soup thickens and is smooth. Over low heat, pour egg in slowly, stirring constantly, until they separate into shreds. Remove from heat. Garnish with green onions. Serves 4 to 5
Asian - Egg Drop Soup By Sharon
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3 cups water 3 chicken bouillon cubes 1 oz. noodles 1 egg - beaten Boil the water. Stir in cubes & noodles. Simmer 5 min. With fork quickly stir in egg. Bring to a boil.Serve.
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