Egg Drop Soup #3 Recipe

Free Recipe Egg Drop Soup #3

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Egg Drop Soup #3 Recipe

1 qt Chicken broth
1/4 c Cornstarch
1/4 ts MSG; optional
1 Egg; thoroughly beaten but
-not frothy
2 tb Green onion; chopped
Salt and pepper to taste

Egg Drop Soup #3 Preparation

Remove about 1/4 cup of the cold chicken broth and blend it in a small bowl or cup with the cornstarch. Bring the remaining chicken broth to a boil and when it is simmering, stir in salt, MSG and the well-blended cornstarch mixture. When the soup has thickened and cooked for about 1 minute, turn off the heat. Immediately but slowly start adding the egg in a thin stream, stirring constantly in a circular fashion so that the egg forms thin shreds. Serve in individual bowls sprinkled with the gree onions and freshly ground pepper. From a book of my mother”s (Judy Hosey) titled <Senator Richard Matsuura”s Favorite Recipes>, mostly Japanese and Hawaiian.

Cooking Temperature:

Recipe Serves: 12

How Do You Cook Egg Drop Soup #3?

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