ArcaMax Chef - Appetizer: Egg Drop Soup

ArcaMax Publishing > Home & Garden > Recipes > ArcaMax Chef

Your email address is safe with us. View our Privacy policy.

Food and Wine Pairing Guide:

Match the perfect wine with your recipes using our Wine Pairing guide

The Funnies:

Get free jokes, comics, and more! See them all on
our funnies page

Weather:

Accurate national, regional, and local forecasts on the weather page

Appetizer: Egg Drop Soup

3 and 1/2 Tbsp. cornstarch
6 Tbsp. water
1 tsp. corn oil
2 Tbsp. scallions, minced
1 Tbsp. soy sauce
6 cups chicken broth
2 Tbsp. rice wine
1 cup frozen peas
2 eggs lightly beaten
1 tsp. sesame oil

Combine cornstarch and water and blend well. Heat corn oil in large pot and then add scallions and stir-fry for about 30 seconds. Add the soy sauce, chicken broth and rice wine and bring to a boil. Reduce heat to medium and cook for 2 to 3 minutes. Slowly add the cornstarch/water mixture while stirring constantly to avoid lumps and continue to cook also while stirring constantly until soup thickens. Add the peas and remove from heat. Slowly add the beaten eggs by pouring them in a thin stream around the edge of the pot to form streamers of egg. Gently stir in the sesame oil. Add salt and pepper to taste.

The Skinny: Use fat free chicken broth. We have never made egg drop soup with egg substitute but it may be worth a try.

This news arrived on: 05/20/2005

Share this Story