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eggdrop soup
Status: Approved
Nameeggdrop soup
CategorySoups
Serves/Yields3-5
DifficultyModerate
Introduction
quick and easy, but filling, and it can pratically save your life when you have a cold. you don't have to use the guar, but it gives the broth the same rich quality that the cornstarched-thickened chinese broths.
Ingredients
1 qt. chicken broth
1/4 tsp. guar (optional)
1 tbs. soy sauce
1 tbs. rice vinegar
1/2 tsp, grated fresh ginger
1 scallion, sliced
2 eggs
Directions
Step: 11. put a c. or so of the chicken broth in your blender, turn it on low, and the guar (if using). let it blend for a second, then put in a large saucepan with the rest of the broth. (if you are not using the guar, just put the broth directly in a saucepan.)
2. add the soy sauce, rice vinegar, ginger, and scallion. heat over medium-heat heat, and let it simmer for 5 min. or so to let the flavors blend.
3. beat your eggs in a glass measuring cup something with a pouring lip. use a fork to stir the surface of the soup in a slow circle and pour in about 1/4 of the eggs, stirring as they cook and turn into shreds (which will happen almost instantaneously). repeat 3 or more times, using up all the egg, then serve
Nutrition Information
3 biggish servings, or 4-5 small ones (but this recipe is easy to double).
4 servings =2 g. of carbs each

Time submitted: Wednesday, November 08. 2006 at 19:15:39
Contributed By: luv2eat
 
 

 
 
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