Egg Drop Soup
8 ingredients
1 steps
Ingredients
- 1 1/3 c. water
- 1 (10 3/4 oz.) can chicken broth
- 1 tsp. soy sauce
- 1 Tbsp. cornstarch
- 2 Tbsp. water
- 1 egg, beaten
- 1 Tbsp. dry sherry
- thinly sliced green onion
Directions
-
1Combine water, broth and soy sauce in a medium saucepan. Bring to a boil. Combine cornstarch and water (2 tablespoons). Stir well. Add to broth mixture. Boil 1 minute over medium heat, stirring occasionally. Combine egg and sherry. Slowly pour egg mixture into boiling soup, stirring constantly (egg forms lacy strands as it cooks). Ladle soup into bowls and sprinkle with green onion. Serve immediately. Yield: 2 2/3 cups.
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