This soup is easy to make and very comforting when one is feeling ill, plus, a great first course for a Chinese meal (and a way to use left over egg white or egg yolk)
Per serving:
Bring to slow, boil:
2 c. broth or prepared chicken boullion
1 t. minced onion or 1/8 t. onion powder
If using fresh onion, cook until onion begins to become clear
Add, and stir with a fork:
1 egg, swiftly whipped with a fork, or equivalent egg white and or yolk
Cook until egg white is no longer clear
Mix and add:
1/4 c. water
2 T. cornstarch
Add to slow boiling soup and stir until cornstarch is no longer cloudy.
Add soy sauce to taste
Serve
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