EGG DROP SOUP

[Guest guest]

Serves 4 to 6

4 cups fresh or canned vegetable broth

1 Tbsp. cornstarch

1/4 cup cold water

1 Tbsp. soy sauce

1/4 tsp. freshly grated ginger root (opt.) White pepper to taste

2 eggs

1 scallion (green onion, spring onion) green and white part, very

thinly sliced

 

Bring the vegetable broth to a boil over moderate heat. Mix the

corn starch with the water and stir it into the broth. Add the soy

sauce, optional ginger, and pepper. Return the soup to a boil and

remove from heat. Beat the eggs slightly, so that they are broken up

but the yolks and the whites are not completely mixed together.

Slowly pour the eggs into the soup while gently stirring to form long

threads of the eggs. Divide the scallion slices between the

individual serving bowls and ladle the soup over them.