Name: Egg Drop Soup
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cup chicken broth (or vegetable broth); 3 count large eggs, beaten; 2 tbsp cornstarch; 3 tbsp cold water; 1/2 tsp salt; 1/4 tsp white pepper; 1/2 tsp sesame oil; 3 count green onions, sliced; 1 tsp fresh ginger, grated

Instructions

Bring broth to a boil in a medium saucepan over high heat. Add salt, white pepper, and grated ginger.

In a small bowl, mix cornstarch with cold water until smooth. Pour into boiling broth while stirring constantly; cook until slightly thickened.

Reduce heat so broth is at a gentle simmer. While stirring the broth slowly in a circular motion, drizzle the beaten eggs in a thin stream — the eggs will cook into ribbons.

Remove from heat. Stir in sesame oil.

Serve immediately, garnished with sliced green onions.

Instructions

Bring broth to a boil in a medium saucepan over high heat. Add salt, white pepper, and grated ginger.

In a small bowl, mix cornstarch with cold water until smooth. Pour into boiling broth while stirring constantly; cook until slightly thickened.

Reduce heat so broth is at a gentle simmer. While stirring the broth slowly in a circular motion, drizzle the beaten eggs in a thin stream — the eggs will cook into ribbons.

Remove from heat. Stir in sesame oil.

Serve immediately, garnished with sliced green onions.

Intermediate

Broccoli and Tofu in Spicy Almond Sauce

Stir-fried tofu and broccoli tossed in a bold almond butter sauce with tamari, molasses, and cayenne, served over rice or noodles. A rich vegetarian main dish.

AsianVegetarianUnder 30 min