Post by chief_cook2 on Oct 23, 2002 16:39:24 GMT -6
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4 C. Chicken Broth
1 Egg, lightly beaten
1/2 tsp. soy sauce
2 dime or quarter sized slices of fresh ginger root
1 tsp. Sesame oil
1/8 tsp. White Pepper
3 Green Onions thinly sliced and cut
1/4 tsp.Salt or to taste
In saucepan, bring stock, soy sauce, sesame oil and gingerroot to a boil; reduce heat and simmer 5 minutes. Remove gingerroot and add green onion. Return to a boil; remove from heat and drizzle beaten egg in a steady stream, use a fork to pull strands of the egg gently. Do not stir vigorously. Add salt and pepper . Allow egg to set for 1 minute. Stir gently and ladle into bowls. Serve hot.
4 C. Chicken Broth
1 Egg, lightly beaten
1/2 tsp. soy sauce
2 dime or quarter sized slices of fresh ginger root
1 tsp. Sesame oil
1/8 tsp. White Pepper
3 Green Onions thinly sliced and cut
1/4 tsp.Salt or to taste
In saucepan, bring stock, soy sauce, sesame oil and gingerroot to a boil; reduce heat and simmer 5 minutes. Remove gingerroot and add green onion. Return to a boil; remove from heat and drizzle beaten egg in a steady stream, use a fork to pull strands of the egg gently. Do not stir vigorously. Add salt and pepper . Allow egg to set for 1 minute. Stir gently and ladle into bowls. Serve hot.