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Egg Drop Soup 2


Course : Soups
Serves: 4
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Ingredients:


2 large eggs

6 cups Stock

2 teaspoons Water

1/2 teaspoon Sugar

2 medium Scallions

1 teaspoon salt

1 tablespoon Cornstarch

1 teaspoon Sherry

3 tablespoons Water

1 tablespoon Soy sauce
 

Preparation / Directions:


Beat eggs and stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce. Add cornstarch paste and cook, stirring, until soup thickens and is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions.

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