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egg drop soup

5.0

(163)

cooking.nytimes.com
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Total: 30 minutes

Servings: 3.5

Cost: $7.35 /serving

Ingredients

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Instructions

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Step 1

Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer. Let cook for 20 minutes.

Step 2

Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. Whisk eggs with remaining teaspoon cornstarch.

Step 3

Whisk wine-cornstarch mixture into soup until combined. With the soup on a low simmer, stir once with a spoon to make a slight current. Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons. Allow 10 seconds to set, then stir gently to break them up as you like.

Step 4

Top thickly with scallions and ground pepper, and serve.

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