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Monday, December 10, 2012

Egg Drop Soup

When given the choice, my kids will choose Chinese for take out more than any other type.   Our favorite local place serves egg drop soup with plenty of vegetables - peas, carrots, cabbage, mushrooms, and green onions.  We all enjoy it for different reasons; one for the peas, one for the carrots, and one for the broth.  Here is my first real attempt. Check back for updates!

Egg Drop Soup

2 T. onion, minced
1/4 c. carrot, peeled and diced
4 c. chicken stock
1 pinch of ground ginger
1 pinch garlic powder
2 drops sesame oil
1 t. soy sauce
1/4 c. water
2 T. cornstarch
1 egg, beaten
1/4 c. frozen peas

1.  In a medium saucepan, heat 2 t. canola oil over medium heat.  Add onion and carrot cooking until onions are soft and translucent.

2.  Add chicken stock, ginger, garlic, sesame oil, and soy sauce.  Bring to a boil and simmer for 5 minutes.

3. In a small bowl, combine the water and cornstarch.  Whisk into soup.

4.  Over a slotted spoon, drizzle the beaten egg a little at a time, alternating with stirring the soup.  The egg should cook immediately and become noodle like.

5.  Stir in the frozen peas and heat for 2 minutes.  Spoon into bowls and serve with crispy wontons.

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