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LOCATION: Recipes >> Asian >> Egg Drop 10

Print this Recipe    Egg Drop 10

SOO'S CANTONESE EGG DROP SOUP

2 eggs
4 to 6 snow peas (optional)
1 green pepper, chopped
1 to 4 tsp. ginger (to taste)
1 tsp. dried parsley
1 clove garlic, finely chopped
1/2 onion, in large chunks
1 cup favorite noodles, cooked
6 cup chicken broth
chicken meat (optional)
1 to 2 tsp. cornstarch (as needed to thicken)
1/2 cup sauteed mushrooms (optional)

Heat chicken broth in medium saucepan. Add garlic, ginger, parsley
and noodles. Bring to near boil. Begin to stir broth in circular
motion until a funnel (hole) appears in center of pan. Quickly add
eggs. Stop stirring! Egg will string and cook. When egg is cooked,
add cornstarch to thicken broth. Add chopped vegetables (sauteed
mushrooms optional). Warm but do not cook thoroughly. Vegetables
should be crisp. In serving bowl, top with snow peas. Serve with
egg rolls or crackers. Serves 4 to 6.

Note: If using uncooked noodles, add more time.

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