Egg-Drop Soup
Print RecipeIngredients
- chicken broth, 1 c per person
- 1 egg per person, well beaten
- 2 1/2 T flour for each egg
- grated carrot (optional)
- sliced green onion (optional)
- salt
- pepper
- cooked shrimp (optional)
- water chestnuts (optional)
Instructions
1
Boil broth. Add carrot and green onion. Bring to a rapid boil. Combine egg and flour. When the broth is boiling rapidly, turn the heat off, swirl the broth, and pour the egg mixture in.
2
Add cooked shrimp and water chestnuts, season with salt and pepper, and heat through.
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