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Egg Drop Soup
(Tan - Hua - T'ang)
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| What You Need: |
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2 tablespoons chicken stock, fresh or canned, or cold water
1 egg lightly beaten
1 scallion, including the green top, finely chopped
3 cups chicken stock, fresh or canned
1 teaspoon salt
1 tablespoon cornstarch dissolved in
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| How To Cook: |
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1. Over high heat, bring the chicken stock to a boil in a 2-quart saucepan and add the salt.
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2. Give the cornstarch mixture a quick stir to recombine it, and add it to the pan, stirring for a few seconds until the stock thickens slightly and becomes clear.
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3. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and add more salt if needed.
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4. Pour the soup into a tureen or individual bowls, garnish with the chopped scallions and serve at once.
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