Egg drop soup #4

4 servings

Ingredients

Quantity Ingredient
2 Eggs
2 teaspoons Water
2 Scallions
1 tablespoon Cornstarch
3 tablespoons Water
6 cups Stock
½ teaspoon Sugar
¾ To 1 tsp salt
1 teaspoon Sherry
1 tablespoon Soy sauce

Directions

Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions.

Serves 4-5.

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