Egg Drop Soup

1 medium onion, diced
4 stalks celery, diced
1 tbsp butter
8 cups chicken broth
1/2 tsp ground ginger
1/2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp arrowroot powder (or cornstarch)
3 tbsp water
6 farm fresh eggs

Melt the butter over medium-low heat and saute the onion and celery. Add the broth; then add the ginger, soy sauce, and sesame oil. Bring to a boil. Mix the arrowroot powder and water. Reduce the heat to medium-high and add the mixture. Cook for 5 min without vigorous bubbling, stirring occasionally.

Whisk the eggs together and pour into the soup - very slowly for thin ribbons and a faster drizzle for thicker noodles (but please do not pour it all in at once!). Serve immediately.

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