2016 Recipes-EGG DROP SOUP

[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]EGG DROP SOUP[/title][fusion_text]Week of January 11th-15th 2016

  • 4 cups good-quality chicken stock

  • 2 Tbsp. cornstarch

  • 1 tsp. ground ginger

  • 1/4 tsp. garlic powder

  • 2 large eggs

  • 2 egg whites

  • 1/2 tsp. sesame oil

  • 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish

  • salt, to taste

  • black pepper, to taste

Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil and green onions until combined. Season with salt and pepper. Serve immediately, topped with additional green onions for garnish.

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