We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma’s old cookbook.
6 dried shiitake mushrooms (optional)
6 cups chicken broth
4 oz. chicken breast
1 tsp. Chinese rice wine or dry sherry
1/2 tsp. grated ginger
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced
In a large saucepan, bring broth, mushrooms, and chicken to a boil over medium heat. Let cook for 20 minutes. Shred chicken.
Add ginger, wine, sugar, salt, and pepper.
Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
6 dried shiitake mushrooms (optional)
6 cups chicken broth
4 oz. chicken breast
1 tsp. Chinese rice wine or dry sherry
1/2 tsp. grated ginger
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced
In a large saucepan, bring broth, mushrooms, and chicken to a boil over medium heat. Let cook for 20 minutes. Shred chicken.
Add ginger, wine, sugar, salt, and pepper.
Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
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