Egg Drop Soup

4 C Chicken broth or 4 C water & 1/4 C instant chicken bouillon granules
1 clove Garlic, cut in half
1 slice Fresh gingerroot, about 1/8 inch thick
1/8 tsp Pepper
2 Eggs, beaten

2 Green onions, sliced

In wok or medium saucepan combine broth, garlic, gingerroot and pepper. Heat to boiling. Simmer, covered, on medium heat 5 minutes. Remove gingerroot and garlic, Discard.
Heat broth to boiling. Gradually add eggs in a slow steady stream, stirring constantly, until eggs are set. Remove from heat. Top with green onions. Serve immediately.

Variation: Follow recipe above, except add 1/2 cup minced cooked chicken or pork before serving.

Yield: 4 to 6 servings.

Back to top of Soups and Sandwiches Index

Cookbook Index

Tagged with:
 

Leave a Reply

Your email address will not be published. Required fields are marked *

*