Egg Drop Soup (waring)

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Title: EGG DROP SOUP (WARING)
Categories: Soups, Eggs, Chinese
Yield: 4 servings

1 1/2 qt Chicken broth, or
-clear soup stock
2 tb Cornstarch; mixed in
1/4 c ;Water, cold
2 Egg; slightly beaten with a
-fork
2 Scallion; chopped, including
-green ends

Bring soup stock to a boil. Slowly pour in the
cornstarch mixture while stirring the stock, until the
stock thickens. Reduce heat so stock just simmers.
Pour in the eggs slowly while stirring the soup. As
soon as the last bit of egg is in, shut off heat at
once. Serve with chopped scallions on top.

Substitutions and Variations

Tomato Egg-Drop soup is just a variation of plain
egg-drop soup. The added tartness of tomatoes gives
this soup an extra "zing" and helps to pick up sagging
appetites. The addition of 1 medium-size can of
stewed tomatoes is all that is needed. Bring stock to
a boil. Add the tomatoes. (Mash the tomatoes if the
pieces are too large.) When soup boils again, add the
cornstarch mixture as before. Add the eggs while
stirring. Shut off heat at once and serve topped with
the chopped scallions.

The Chinese Menu Cookbook
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
25 FEB 1995 035613 -0700

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