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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 3 c. chicken broth
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/2 tsp. sugar (optional)
- 2 tsp. cornstarch, dissolved in 2 Tbsp. cold water (optional)
- 1 tsp. dry sherry
- 1 egg, lightly beaten
- 1 whole scallion, thinly sliced
Method
- Heat broth just to boiling.
- Stir in cornstarch (if used). Stir soup until it thickens (if cornstarch is used, about 1 minute).
- Add sherry; stir.
- Gently stir in egg.
- Leave shreds of egg.
- Remove from heat.
- Garnish with scallions.
- Serve immediately.
- Serves 3.