Guts
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[FONT="]EGG DROP SOUP[/FONT][FONT="]
[/FONT][FONT="](EGG FLOWER SOUP)[/FONT]
[/FONT][FONT="](EGG FLOWER SOUP)[/FONT]
[FONT="]SERVES 2 to 4 depending on serving size[/FONT]
[FONT="]2 cans, chicken broth (14.5 OZ / 411 grams) with fat skimmed off, if home made. Reserve ½ can to thin cornstarch
2 tablespoons, cornstarch blended with reserved chicken broth.[/FONT]
[FONT="]2 eggs – beaten in a cup, to be used later. [/FONT]
[FONT="]2 teaspoons Soy Sauce (can use Light type Soy Sauce) either or.[/FONT]
[FONT="]¼ teaspoon Ground Ginger[/FONT]
[FONT="]¼ teaspoon White Pepper[/FONT]
[FONT="]¼ teaspoon Sesame oil no more. This is the key ingredient..[/FONT]
[FONT="]1 tablespoon, scallions (green onions) - chopped or thinly sliced note here I cut my onions up in three parts bottom (white) middle (light green) Tops (the dark green)[/FONT]
[FONT="]Heat broth with Soy Sauce, Ground Ginger, White Pepper, Sesame Oil, and some Scallions (green onions) I use the white parts and some of the middle of the onion (light green). Heat until the Scallions are slightly cooked. Now add the Cornstarch that has been thinned with the Reserved ½ can to thin cornstarch. Heat the soup mixture until it comes to a boil and thickens up, stirring often. Remove from heat [/FONT][FONT="] add the beaten eggs (note swirl the soup as to make broth move in a circular motion, but not fast ! (but so that it is circular motion moves very slow) slowly add the beaten Eggs ( the Eggs will cook in the hot soup mixture. Serve in bowl with thin sliced scallions green onions (top parts.) You may also want to add; Tofu, torn spinach, and or top with some fried noodles ([/FONT]crisp noodles).