Egg Drop Soup

Do you love sipping soup on a rainy day or cozy day ?? I love to do so,here the temperatures have dropped,its chill in the evenings and days are getting shorter.Looks like winter is early this year.Soups are the best way to keep you warm.Egg drop soup is found commonly in all Chinese restaurants.The egg drop soup can be turned in to a quick dinner by adding cooked chicken or other vegetables.I got hold of "The Chinese Take out Cook book" by Diana Kuan from the library and this book contains many simple to try recipes that I have bookmarked to try.This recipe is also from the same cookbook.This is a very healthy comfort soup,Enjoy !!

Adapted The Chinese Take out Cook book
Ingredients
chicken /vegetable stock 3 cups
chinese rice wine 1/2tsp
fresh ginger grated 1/4 tsp
white pepper ground 1/4 tsp
corn  starch 1/2tbsp dissolved in 3tbsp water
egg 1/2 of 1
sugar 1/2tsp
salt 1/4 tsp or more
scallion chopped from 1 or 2, use only the green part

Method

• Combine the chicken /vegetable stock,rice wine and grated ginger to a boil.Reduce the heat to simmer and add sugar,salt and pepper powder.
• Add the corn starch to the simmering soup and stir until it thickens(enough to coat the back of a spoon)
• In a nother bowl,lightly beat the egg with a fork.Pour it in a steady stream with continously stirring with a long spoon..The egg should cook immediately and strands appear,turn off heat immediately to prevent egg from getting over cooked.Ladle in individual soup bowls and top with chopped scallions and serve.

Serves ~ 4 small bowls 

NOTES
* You can use other flavorings like cinnamon/cloves/star anise or use all too.
* You can add vegetables like mushrooms or tofu with this soup.

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