Friday, February 6, 2015

FoodQT: Egg Drop Soup

We had Chinese Night and it was a little chilly, so I decided to make egg drop soup to go with our chicken stir fry.

2 eggs, whisked in a bowl
4c of chicken stock
2 tsp of corn starch
1/2 tsp garlic powder
1/2 tsp of ginger
1/2c of corn
2 tsp of green onions chopped
1/2 tsp sesame oil
Salt & Pepper to taste

1. Mix cornstarch slowly into chicken stock. Add all ingredients, except green onions and eggs.

2. Bring to boil, make sure you see soup thicken.

3. Slowly, add eggs into soup and boil for 2 minutes, to make sure they're cooked through. Serve and garnish with green onions.

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