How to Make Egg Drop Soup

Used to only getting take-out Chinese food? You'll be making your own egg drop soup at home once you see how simple it is. This recipe makes two servings.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 c. water
• 2 eggs
• 4 tbsp. Chinese wines (Hsiao Hsing or Hwa Chiu)
• 1 tbsp. shredded ginger
• 2 tbsp. brandy
• 3 tbsp. sesame oils
• 1 vegetable stock cube
• 3 tbsp. sesame oils
• 2 tbsp. brandy
• 1 tbsp. shredded ginger
• 4 tbsp. Chinese wines (Hsiao Hsing or Hwa Chiu)
• 1 vegetable stock cube
• 2 eggs
• 3 c. water

1. Bring the stock cube and water to a boil in a heavy stockpot over high heat.

2. Add the ginger, wine and sesame oil.

3. Beat the eggs in a small bowl.

4. Slowly pour beaten eggs into the stock; gently swirl the mixture with a large spoon as you do so.

5. Add the brandy just before serving.

Tips & Warnings

• Chinese cooking wine can be found in Chinese markets and in the Chinese food section of most major grocery stores. If you don't have it or can't get it, substitute a dry sherry instead.
• Use your own chicken or vegetable stock, or canned broth, if you have that.
• Garnish the soup with finely chopped scallions.

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