Egg drop soup (or egg flower
soup) is a Chinese soup of wispy beaten eggs in cooked chicken
broth. This version is embellished with sliced mushrooms and
shrimp.
Egg
Drop Soup
- 3 cups chicken broth
1 (4-ounce) can sliced mushrooms
2 cloves garlic, peeled and halved
1 teaspoon soy sauce
1/4 pound shrimp, peeled and deveined
1/8 teaspoon white pepper
1 large egg, beaten
1 teaspoon sesame oil
- Combine chicken broth,
mushrooms, garlic and soy sauce in a soup pot or large saucepan.
Bring to a boil, cover, reduce the hea to medium-low and simmer
for 30 minutes. Add shrimp and white pepper. Cook for 3 minutes,
then remove from heat.
- Whisk together egg and
sesame oil; slowly pour egg mixture into the soup, stirring constantly.
Remove the garlic cloves. Garnish with 2 chopped green onions.
Makes 4 servings.
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