Minggu, 20 Februari 2011

Easy Egg Drop Soup

I love Chinese food. Almost everyone I know at least likes Chinese food or at least certain dishes. But must we always have to go to our neighborhood Chinese restaurant to get a taste of China?
No way!
I have made many Chinese dinners at home, and our company always comments on how much better it is than at the restaurants. Well, I guess they can just be being polite, but I prefer to think it is those delicious dishes my wife and I cooked up and served them.
The problem with most Chinese food is that it can be very complicated and take too long to cook. This "Easy Egg Drop Soup" recipe does not fit in the too-long-to-prepare category. This is quick and delicious.
So, if you are in the mood for a taste of China, and don't want to go out nor spend hours in the kitchen to get it, give this simple soup a try.
- 2 cans nonfat or low-fat chicken broth
- 1 can water
1. Bring the broth and water to a boil in a pot over medium-high heat.
- 2 tablespoons cornstarch blended with four tablespoons water
2. Add the cornstarch blend to the pot and turn the heat off.
- 2 slightly beaten eggs
3. Add the eggs in a thin stream, stirring gently so that they cook in a stream as they enter the hot water. Taste the soup and season it with salt and pepper to taste.
- 1 tablespoons chopped scallions
3. Add the scallions and stir.
If you want a soup that has a little more substance to it, just add some pre-cooked rice and/or some canned chicken breast at the end. It will taste great.
Serve hot and enjoy!

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