Other buzzwords may be savings, bills, debt, and sacrifices. Take out has become a dirty word. No pizza, gyros, chicken wings, or Chinese. A long time ago, there was a restaurant that I loved to frequent for lunch dates that had egg drop soup. I know that it's ridiculously hot outside and I'm posting a soup recipe, but soup is delicious no matter the season or temperature...let's be realistic!
Ingredients
2 tablespoons corn starch
3 tablespoons water
1 ¾ cups homemade chicken broth or 1 can store-bought chicken broth
1 cup water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 large eggs, lightly beaten
2 tablespoons corn starch
3 tablespoons water
1 ¾ cups homemade chicken broth or 1 can store-bought chicken broth
1 cup water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 large eggs, lightly beaten
Directions
Mix corn starch and water together in a small bowl and set aside for later use.
Mix corn starch and water together in a small bowl and set aside for later use.
In a pot, add chicken broth and water and bring to a
boil. Once boiling, add the tomato, pepper, salt, and cornstarch-water mixture.
Stir the soup and turn off the heat.
Add the eggs to the soup and stir three times with
chopsticks or a wire whisk. Cover with a lid for 2 minutes allowing the eggs to
cook into threads.
Dish into bowls and serve! Enjoy!
Source: rasamalaysia
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