Serves 4 as part of a multi course meal
Prep Time: 10 Mins
Cook Time: 5 Mins
Ingredients:
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 can (14-oz/400-g ) store-bought chicken broth
- 1 cup (250 ml) water
- 1/2 tomato, diced
- 3 dashes white pepper
- 1/2 teaspoon salt or to taste
- 2 large eggs, lightly beaten
Method:
In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.
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