Egg-drop Chicken Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 cup: Chicken stock,
2 tbsp: Soy sauce,
2 each: Eggs, well beaten
1 each: Garnish, see below
Directions:
Add soy sauce to the chicken stock and bring to a boil. Reduce heat to
medium and pour beaten eggs in a slow, thin stream from a height of at
least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve
immediately. Good garnishes include parsley, sauteed mushrooms
(prepared in advance) and fr ozen green peas which will de-frost in
the heat of the bowl but stay fresh - not overcooked.
Source from luhu.jp
medium and pour beaten eggs in a slow, thin stream from a height of at
least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve
immediately. Good garnishes include parsley, sauteed mushrooms
(prepared in advance) and fr ozen green peas which will de-frost in
the heat of the bowl but stay fresh - not overcooked.
Source from luhu.jp