Egg Drop Soup Serves: 4
Ingredients:
2 large eggs, lightly beaten
6 cups chicken broth
1 teaspoon sugar
½ teaspoon fresh grated ginger
¼ teaspoon ground white pepper
½ teaspoon sea salt
1 green onion, sliced thin
1 tablespoon cornstarch
3 tablespoons cold water
1 teaspoon rice wine
Directions:
1. Heat up the Wok, add chicken broth, and bring up to a boil.
2. Add rice wine and ginger, reduce to a simmer, and add sugar and ground
white pepper.
3. Slowly add cornstarch mixture to the broth.
4. Pour lightly beaten eggs into stock and stir. Garnish with green onions.
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