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Thursday, May 29, 2008

Egg Drop Soup

2-quarts chicken stock
3-cloves garlic, pressed
2-tablespoons fresh ginger root, diced
1-teaspoon sesame oil
3-large island eggs, well beaten
1-bunch green onion, chopped
Salt and pepper, to taste
Bring chicken stock to a boil, add pressed garlic, minced ginger and sesame oil. Slowly add the beaten eggs, while briskly stirring the boiling broth. This takes a long time! After all the beaten eggs have been added to the broth, immediately remove the soup from the heat. Ladle into soup bowls and top with generous amount of chopped green onions or chives.

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