Title: Egg Drop Soup #4
Categories: Chinese Soup
Yield: 4 Servings
| 2 | | Eggs |
| 2 | ts | Water |
| 2 | | Scallions |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 6 | c | Stock |
| 1/2 | ts | Sugar |
| 3/4 | | To 1 tsp salt |
| 1 | ts | Sherry |
| 1 | tb | Soy sauce |
Beat eggs & 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 & soy sauce. Add cornstarch paste & cook,
stirring, until soup thickens & 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. Serves 4-5.