Egg Drop Soup

Posted by: Author on: April 26, 2014

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Description: http://rasamalaysia.com/chinese-egg-drop-soup/2/ 

Ingredients:

2 tablespoons corn starch

3 tablespoons water

1 ¾ cups (425 ml) homemade chicken broth or 1 can (14-oz/400-g ) store-bought chicken broth

1 cup (250 ml) water

½ tomato, diced 3 dashes

white pepper

½ teaspoon salt or to taste

2 large eggs, lightly beaten

Method:

1. In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

2. Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.

3. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads.

4. Dish out into individual serving bowls and serve immediately.

Tags: chinese, soup