EASY EGG DROP SOUP |
| Name: |
DONNA COPELAND |
| Base: |
FORT SHAFTER, HI |
| Recipe: |
Ingrediants
2 cans chicken broth (14 ounces each)
1/2 cup chopped green onions
1 tsp. sesame oil
2 eggs
1/4 tsp. ginger
salt and pepper to taste
Bring chicken broth and spices to a boil. Reduce heat to medium.
Beat eggs in a small measuring cup.
Add beaten eggs to broth by holding a spoon facedown against edge of measuring cup then slowly drizzle egg over the spoon ,making ribbons in the simmering broth.
Add the green onions and sesame oil. Stir gently once or twice to blend in the oil and onions.
Serve immediately for best results.
(If using fresh ginger use 2 thin slices and remove before adding onions and sesame oil.)
Hint...do not add onions and oil untill last step!
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