Sunday, November 30, 2008

The Diva's Egg Drop Soup

3 cups , plus 2 tablespoons, divided
1/4 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, optional
Salt and white pepper, to taste
Fried wonton strips

Bring 4 cups chicken stock, grated ginger and soy sauce to a boil. In a small cup, combinine the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour the cornstarch mixture into the stock, stirring constantly, until thickened. Reduce heat to simmer. Pour in the eggs slowly while stirring the soup in the same direction. The eggs will spread and begin to break apart. Turn heat off. Add green onions, if desired. Season with salt and pepper, add wonton strips, and serve immediately.

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