Asian Egg Drop Soup

Recipe Ingredients

4 cups	948ml	Prepared chicken stock - plus
2 tablespoons	30ml	Prepared chicken stock
1/2 teaspoon	2.5ml	Grated fresh ginger
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Cornstarch
2		Eggs - lightly beaten
2		Green onions, including ends - chopped
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Bring soup stock, grated ginger and soy sauce to a boil.  In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer.

Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.

Source:
"FOOD 911 with Tyler Florence - (Show # FO-1B25) - from the TV FOOD NETWORK"

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