I required:
1 49 oz can of chicken broth, with 1/4 cup set aside
some frozen spinach
some frozen carrots
3 eggs
2 1/2 TBSP soy sauce
a dash of lemon juice
salt and pepper
fresh grated ginger (some)
2 TBSP flour
Bring chicken broth to a boil, add carrots, spinach, soy, lemon juice, and ginger. Cook until carrots and spinach are done to your liking. In a bowl, add flour to the set aside broth a little at a time, then add to the pot. Beat eggs in another bowl, then slowly add them in to the soup, stirring slowly in a single direction the whole time. Enjoy quickly, I don't think this stuff would keep well. Makes 5 servings?
and I've been looking for a good egg drop soup recipe. The trick is the flour, I'm guessing.
Makes me want to go buy a bunch of thighs and egg noodles, and make chicken noodles.
I'm happy to oblige, Kai. :)
I make stracciatela with eggs beaten with grated parmesan cheese, chicken stock and sorrel leaves. Sometimes I add tomatoes. It's a nice comforting dish for when you're sick.
Make sure to use homemade chicken stock, though.