Egg Drop Soup
serves 6 to 8
NOTE: Timing is
essential in this recipe. Because the cornstarch will lose its
thickening power if simmered too long, the remaining ingredients
must be added quickly once the cornstarch goes into the pot. Egg
drop soup will not hold and should be served
immediately.
2 quarts chicken stock
1 tablespoon soy sauce
Salt
2 tablespoons cornstarch
2 medium scallions, chopped fine
2 tablespoons minced fresh cilantro leaves
4 large eggs, beaten in a measuring cup
INSTRUCTIONS:
1. Bring stock to a simmer in large saucepan over medium-high heat. Add soy sauce and salt to taste.
2. Combine cornstarch and 2 tablespoons water in small bowl and stir until smooth. Whisk cornstarch mixture into broth until it thickens slightly, about 1 minute. Stir in scallions and cilantro.
3. Slowly add eggs to broth (see figure 4). Let eggs stand in broth without mixing until they are set, less than 1 minute. Once they have set, break up egg ribbons with a fork. Serve immediately.