EGG DROP SOUP
- 4 cups good-quality chicken or vegetable stock
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 large eggs
- 2 egg whites
- 1/2 teaspoon toasted sesame oil
- 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
- 1/4 cup whole-kernel corn or creamed corn (optional)
- salt, to taste (I use about 1 teaspoon – I like my soup salty!)
- black pepper, to taste (I use about 1/4 teaspoon)
DIRECTIONS:
-
-
-
Go to EGG DROP SOUP
0 Response to "EGG DROP SOUP"
Post a Comment