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Quick Fix |
Egg Drop Soup
It could barely be any easier if it came
straight out of a can. Plus, this version tastes a lot better than the
scary yellow restaurant variety. If you want a slightly thicker soup,
with the consistency that you often find in restaurants, add one tbsp. cornstarch paste
mixed with water).
2 cups chicken/vegetable stock [canned is fine]
1 large egg
1 stalk scallion, sliced finely [optional]
6 button mushrooms, sliced thinly [optional]
salt and pepper to taste
1. Bring stock to a boil.
2. Break egg into pot and stir
3. Add mushrooms, if desired.
4. When the mushrooms are cooked,
add cornstarch paste, if you're using it, and
cook for a minute or so. Remove from heat. Salt and pepper to taste. Add the scallions and serve.
. laze . home.