Egg Drop Soup

Egg Drop Soup

4 cups chicken stock
OR soybean stock

Bring stock to a boil in a large saucepan.

2 green onions, julienned
3 thin slices fresh ginger root, julienned
2 Tbsp soy sauce
1 cup fresh or frozen green peas
OR green beans cut into pea-sized pieces, presteamed 3 to 5 minutes.

Add ingredients to stock and mix well. Bring stock to a full rolling boil again.

3 eggs slightly beaten

If eggs are too well mixed will not form threads. Pour eggs into boiling stock in a fine thread. Stir stock with chopsticks while pouring. Stir with circular motion in same direction so long threads form. Speed of stirring determines whether eggs are globular (slow stirring), threads (medium stirring, or fine bits (brisk stirring). Thin threads are the desired result. When stock clears after addition of eggs, soup is done. Remove from heat and serve hot. Good, quick dinner soup. Good hot or cold for lunch the next day.

We like egg drop soup when we are feeling sick. Most of us would rather have this than chicken soup. Those of us who are married, well, most of our spouses are perfectly content for us to be the ones eating the egg drop soup.
When we make it we use garlic as well.

From The Thursday night feast and good plain meals cookbook: Natural foods of the Eastern Hemisphere, China, Japan, Indonesia, India, the Middle East

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One Comment

  1. GAHCindy
    Posted October 31, 2011 at 6:03 pm | Permalink

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