The Shabbos before Christmas, freeze 4-8 cups of your Jewish chicken soup broth. Then on Christmas eve, invite your Jewish friends over for a potluck kosher Chinese dinner. It is very easy to make Egg Drop Soup from your chicken soup stock.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4-6 servings
Ingredients:
- 4 cups chicken soup stock
- 1/4 teaspoon salt
- 1/4 tsp. white pepper
- 1/4 tsp. ground ginger
- 1/4 tsp. garlic powder
- 1 Tbsp. sherry
- 1 Tbsp. corn starch mixed with 2 Tbsp. water
- 2 eggs, lightly beaten
- 2 scallions, chopped
Preparation:
1. In a soup pot, mix together the chicken broth with the pepper, ginger, garlic, and sherry. Bring to a boil.
2. In a small bowl, mix the cornstarch and water together. Add the cornstarch-water mixture into the boiling soup, stirring for one minute to thicken the soup.
3. In a small bowl, lightly beat the eggs. Remove the soup from the heat. While stirring the soup in a circular motion with a fork for a minute or two, slowly pour the eggs in a slow stream into the hot soup.
4. Garnish with scallions.
2. In a small bowl, mix the cornstarch and water together. Add the cornstarch-water mixture into the boiling soup, stirring for one minute to thicken the soup.
3. In a small bowl, lightly beat the eggs. Remove the soup from the heat. While stirring the soup in a circular motion with a fork for a minute or two, slowly pour the eggs in a slow stream into the hot soup.
4. Garnish with scallions.
