About 4 cups
A simple, delicate soup.
Combine in a large saucepan and simmer, partially covered, for 15 minutes:
4 cups Chicken Stock,
2 large slices fresh ginger
2 large cloves garlic, smashed and peeled
Discard the ginger and garlic.
Stir together in a small bowl:
1 tablespoon cornstarch
3 tablespoons water
Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened.
1 teaspoon salt
1/8 teaspoon ground black pepper
Whisk together thoroughly in a small howl:
1 large egg
1 teaspoon vegetable oil
Bring the soup to a very low simmer and pour the egg mixture in a large circle on the surface of the soup. Once the egg sets, stir gently.
2 scallions, diagonally sliced
2 tablespoons chopped fresh cilantro
Ladle into warmed bowls.
Joy of Cooking
All About Soups & Stews
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
Recipe reprinted by permission.
This page created January 2001
Copyright © 1994-2017,