Egg Drop Soup With Pork Stock
egg drop soup with pork stock and chicken breast
Yield
8 servingsPrep
35 minCook
25 minReady
60 minIngredients
8 cups pork broth
2 inch piece ginger thinly sliced
4 green onions
2 tablespoons mirin
1lb skinless boneless chicken in cubes
1 teaspoon sesame oil
8 tablespoons cornstarch
kosher salt
white pepper
6 large eggs
16oz can of corn
Ingredients
8 cups pork broth
2 inch piece ginger thinly sliced
4 green onions
2 tablespoons mirin
1lb skinless boneless chicken in cubes
1 teaspoon sesame oil
8 tablespoons cornstarch
kosher salt
white pepper
6 large eggs
16oz can of corn
Directions
bring pork broth, ginger and green onions to a boil in a saucepan. cover, reduce the heat to medium low and simmer 20 minutes. remove from heat and strain into a large bowl; discard the ginger and green onions. return to broth to the saucepan and stir in the mirin.
meanwhile, toss the chicken, sesame oil, 2 tbl cornstarch, 1 teaspoon salt anr 1 teaspoon white peppee in a bowl. refrigerate until needee.
dissolve remaining 6 tbl cornstarch in ½ cup water. return the broth to a simmer over medium heat. add the cornstarch mixture and cook, stirring until glossy and slightly thickened, about 4 min. add chicken and corn and simmer until cooked through, 1 to 2 min. drizzle the eggs into the soup a little at a time, ceeating thin sheets of cooked egg.
