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Soup-Egg-Drop Recipe

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This recipe for Soup-Egg-Drop is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups Chicken Stock
2 Scallions, minced, with as much of the green as is crisp
1 tbsp Soy sauce
1 tbsp Rice vinegar or lemon juice
¼ tsp Pepper
½ tsp Salt
2 tbsp Cornstarch in ¼ cup cold water
3 Eggs, beaten
Directions:
Directions:
In a large saucepan, combine first six ingredients. Bring the liquid to the boil and reduce the heat to simmer. Into the simmering broth, stir the cornstarch mixture; continue stirring until the broth is thickened and clear. Stir in the eggs. As soon as they have set, serve the soup.

Variation: 1 cupful of cooked green peas may be added in step one.

 

 

 

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