Bone Suckin’ Egg Drop Soup
By :
Nancy Blalock |
| On : | Category :
Appetizer, Bone Suckin' Yaki, Soup, Stove
- 1 tbsp Bone Suckin’® Yaki®
- 3 Eggs beaten
- 6 cups Chicken Broth
- 1 tbsp Cornstarch
- 1/2 tsp Fresh Ginger minced
- 3 Scallions thinly sliced
- 1/4 tsp White pepper
- 3/4 cup Dried or Fresh Mushrooms chopped or whole
Combine the cornstarch with 1/2 cup of chicken broth and stir until the cornstarch has dissolved.
In a medium pot, combine the chicken broth, ginger, Bone Suckin’® Yaki®, scallions, mushrooms, white pepper and bring to a boil.
Stir in the reserved chicken broth with the dissolved cornstarch. Reduce heat to a simmer.
While stirring the soup, slowly pour the beaten eggs into the soup. The egg will spread out in ribbons in the soup. Turn off the heat and garnish with thinly sliced scallions. Serve immediately. Enjoy!
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