Soup of the Fortnight: Chinese

Posted by Anita on 02.13.06 4:18 PM

egg drop soup prep (c)2006 AECLast night, I made the world’s simplest Chinese soup: Egg Drop Soup.

Now that I know how easy it is, I’m sure I’ll make it a lot more often. Let’s see if I can resist the temptation to tinker with simplicity.

It took about 2 minutes… this was the sum total of my mise-en-place, not including 3 cups of stock.

The small dish is soy, a pinch of sugar, and a pinch of salt; the large one is simply a beaten egg.

cooking, Soup o' the Fortnight
Comments Off

 

No Comments

No comments yet.

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.