Egg Drop Soup for 1

[Guest guest]

How utterly simple. Guess what I'm having for lunch tomorrow??

 

M

 

On Sun, Dec 14, 2008 at 4:34 PM, mary <cookin_freak wrote:

 

> I love this and it is just enough for one Audrey.

> If you want to thicken the soup a little you can take a few teaspoons of

> broth and mix with a few dashes of cornstarch and add to the soup.

>

> Mary

>

> Egg Drop Soup for 1

>

> 2 cips canned vegetable broth

> 1 slightly beaten egg

> 1/4 tsp chives or green onion tops

> 1/8 tsp white pepper (optional)

>

> Heat the broth to boiling, either on the stove or in the microwave. Briskly

> stir in the egg (which you pre-stirred already) so that it forms long

> tendrils in the soup, pour in a bowl and sprinkle with white pepper and

> chives.

>

> !

>

>

>

>

> ---

>

>

[Guest guest]

Oooh! Mary, thanks! I'm trying this tonight. I used to love to get a huge

container of egg drop soup from my local Chinese place and eat it for 2 or 3

meals. I didn't even think for a long time that it might have chicken broth

in it. So I will report tomorrow!

 

On Sun, Dec 14, 2008 at 3:34 PM, mary <cookin_freak wrote:

 

> I love this and it is just enough for one Audrey.

> If you want to thicken the soup a little you can take a few teaspoons of

> broth and mix with a few dashes of cornstarch and add to the soup.

>

> Mary

>

> Egg Drop Soup for 1

>

> 2 cips canned vegetable broth

> 1 slightly beaten egg

> 1/4 tsp chives or green onion tops

> 1/8 tsp white pepper (optional)

>

> Heat the broth to boiling, either on the stove or in the microwave. Briskly

> stir in the egg (which you pre-stirred already) so that it forms long

> tendrils in the soup, pour in a bowl and sprinkle with white pepper and

> chives.

>

> !

>

>

>