Tuesday, February 11, 2014

Egg Drop Soupegg drop and ragoon


4 cups chicken stock

2 tablespoon soy sauce

1 teaspoon ground/grated ginger

1 tablespoon arrowroot powder (+2 tablespoon chicken stock)

3 eggs (lightly beaten)

Optional: dried seaweed, green onion, white pepper



bring chicken stock, soy sauce and ginger to a boil.

IN a small bowl create a slurry by mixing the arrowroot powder into 2 tablespoons of chicken stock, until the powder is dissolved.

slowly pour the slurry into the pot, while stirring the soup and let thicken.

Once thickened, reduce the heat to a light simmer.

slowly pour in the lightly beaten eggs, continuing to stir so the eggs spread and feather into the broth.

Optional: Just before stirring in your beaten eggs, throw in a handful of dried seesawed.

the seaweed will rehydrate and serve as an added layer of texture for your broth

turn off the heat and add chopped green onions if you like and pepper to taste if needed

Serve immediately and enjoy

egg drop soup

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