Egg Drop Soup
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A chinese take on egg drop soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 Tbsp. peanut oil
- 1 c. chopped onion
- 1 1/2 tsp. minced garlic
- 7 c. chicken broth
- 2 Tbsp. soy sauce
- 1/4 tsp. pepper
- 1 c. thinly sliced carrots
- 1 tsp. minced ginger root
- 1 lb. lean pork, cut in strips
- 1 (8 oz.) can bamboo shoots, drained
- 1 (8 oz.) can sliced water chestnuts, drained
- 6 oz. frozen pea pods
- 1/4 tsp. sesame oil
- 2 eggs, well beaten
Method
In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and pork; cook and stir until tender. Stir in broth, soy sauce, pepper and sesame oil; bring to a boil. Add carrots; simmer 15 minutes.
Add all remaining ingredients except eggs; bring to a boil.
Reduce heat to low.
Stir in eggs with a fork to separate into strands.
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