- The All-American Chinese Cookbook - http://theallamericanchinesecookbook.com -

Egg Drop Soup

I know a cup of good old fashioned chicken soup is the American cure all when under the weather. Growing up in a Chinese household however, we had rice soup, wonton soup, spicy beef noodle soup and other soups that I couldn’t tell you what was in them expect for fish balls and I’ll leave it at that. Yet this one was my favorite feel good soup because it was simple.  It wasn‘t until recently, I realized how easy it is to whip up on a moments notice. As a bonus, it’s extra light and just 1 point in Weight Watchers speak!

2 cans chicken broth (14.5 oz. each) or 4 cups chicken stock
½ cup frozen peas and carrots
1/2 teaspoon salt
2 tablespoons cornstarch dissolved in 4 tablespoons water
2 eggs
1 scallion, including the green top
1/2 teaspoon sesame oil
white pepper (optional)

Preparation:
In a small bowl, dissolve 2 tablespoons cornstarch with 4 tablespoons of water together and set aside.
In another small bowl, lightly beat 2 eggs and set aside.
Wash and trim the green, finely chop.

To cook:
In a medium size pot, bring chicken broth, frozen peas, carrots and salt to a full boil over medium-high heat (approx. 4 to 5 minutes).  Stir the dissolved cornstarch again then slowly add into the boiling chicken broth. Stir until the soup is slightly thickened and clear. Carefully pour the beaten eggs through the twines of a fork into the hot soup.  Stir quickly with the fork. Add green onions and sesame oil for flavor. Turn off the heat. Serve hot.
Add white pepper to taste.

Makes 4 to 6 servings
Preparation time:  5 minutes
Cooking time:  7 minutes

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