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Full Online Book HomeLearning KitchenAsian - Egg Drop Soup By Sharon
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Asian - Egg Drop Soup By Sharon Post by :solar48 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1584

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Asian - Egg Drop Soup By Sharon

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
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Asian - Egg Drop Soup By Sandy Wells Asian - Egg Drop Soup By Sandy Wells

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(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