Thursday, September 10, 2009

Quick and easy egg drop soup

I threw this together as a quick and easy compliment to the Chinese Green Beans we were having last evening. It doesn't get much easier than this. The scallions are a nice touch, but not necessary. Next time I would also add some cornstarch mixed with water to thicken the soup a little bit.

Egg Drop Soup

-4 cups chicken broth
-a dash of soy sauce
-1 scallion, chopped
-2 eggs, beaten

Combine broth, soy sauce and scallions in large sauce pan. Bring to a boil. Remove from heat and slowly stir in beaten eggs, stirring the soup in long continuous clockwise strokes. Enjoy.


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