Peppered Leopard  

Egg Drop Soup


Serves 4


Difficulty Level: Medium

Let's cook Chinese-style and make... Egg Drop Soup.

Equipment: A large saucepan, large spoon, measuring spoons, measuring cup for liquids, a cup for the eggs, knife for the onions.



4-1/2 cups chicken broth
   (preferably low-salt canned, unless you have homemade)
1 tablespoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon salt
2 eggs
1 green onion, minced


Take out 3 tablespoons of the chicken broth and mix with the cornstarch and soy sauce; add the salt to this mixture. Heat the remaining broth, bringing to a simmer. Pour the cornstarch mixture into the hot broth and stir until thick and clear.

Break eggs into a small pitcher, stir lightly, and slowly pour into the hot soup. Turn off the heat and stir ONCE. Divide the chopped green onion into four soup bowls and ladle in the soup.





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