Egg Drop Soup (Don Tong)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
| 1 | x |
water chestnuts
optional |
*
|
| 1 | x |
scallions, spring or green onions
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 1 | x |
water chestnuts
optional |
*
|
| 1 | x |
scallions, spring or green onions
optional |
*
|
Directions
PREPARATION: Add the salt and sugar to the broth.
In a separate bowl, beat the egg until frothy.
In a small cup, mix the cornstarch and water.
COOKING: Bring the broth to a boil over medium heat in a soup pot.
Add the cornstarch mixture, and stir until slightly thickened.
Remove from stove.
add egg very, very slowly, frop by drop, stirring constantly.
OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts.
