NEVER use bouillion cubes unless desperate)
A soup recipe for NEVER use bouillion cubes unless desperate).
Ingredients
- 1/8 tsp white pepper
- 0.5 tsp soy sauce
- 0.3 tsp sesame oil, or less - I use a 'blop'
- 1 tsp corn starch
- 1 egg
Instructions
- 1
veggies (optional) Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water. NOTES: All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn nibblets are a tasty addition, but the peas get mushy if cooked too long. amyl http://www.cs.cmu.edu/~mjw/recipes/soup/eggdrop-soup.html [12/17/1999 12:03:50 PM]
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Farmworkers' Chile Soup, Rosebud Texas 1906