Wednesday, 23 November 2011

Egg Drop Soup

·         3 large eggs, lightly beaten
·         1 tomato, diced
·         2 tbsp corn starch
·         2  cups water
·         4 dashes white pepper
·         2 cups chicken broth
·         2-3 green onions, minced
·         Salt to taste
       Take a bowl and mix the corn starch with half cup of water. Set aside. Bring to boil the chicken broth and 1 ½ cup of water in a pot. Add the tomato, salt and white pepper. Now add the corn starch mixture. The soup will thicken. Cook for 1-2 minutes and remove from heat. 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 two minutes. The egg drop soup is ready. Pour it into individual serving bowls, garnish with green onions and serve immediately.