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Asian Cuisine includes a number of dishes and tastes from several Asian countries including Korea, Japan and Malaysia.
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Japanese Egg Drop Soup
by the Editors of Easy Home Cooking Magazine
Yield: Makes 4 servings
Ingredients:
3
ounces boneless skinless chicken breast, cut into 1-1/2X1/2X1/2-inch pieces
1
teaspoon sake
1/2
teaspoon plus pinch salt
3/4
cup water
1
(1-inch) piece carrot, cut into 1/8-inch-thick slices
4
cups fish stock
1
teaspoon reduced-sodium soy sauce
2
eggs, lightly beaten
Preparation:
1.
Combine chicken, sake and pinch of salt in small bowl; set aside.
2.
Place water and 1/4 teaspoon salt in small saucepan. Bring to a boil over medium heat; add carrot slices. Cook 2 minutes; drain.
3.
Place fish stock in 3-quart saucepan; bring to a boil over medium-high heat. Add remaining 1/4 teaspoon salt, soy sauce and chicken. Reduce heat to medium; boil 2 minutes.
4.
Slowly pour about 1/3 of eggs at a time into boiling soup, stirring constantly. Return soup to a boil after each addition. Remove from heat immediately after last egg "threads" form.
5.
Place 2 carrot slices in each of 4 individual soup bowls. Ladle about 1 cup soup over carrots in each bowl.
This recipe appears in: Asian
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Japanese Egg Drop Soup." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/japanese-egg-drop-soup-recipe.htm> 15 May 2008.
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