Egg Drop Soup
Source: www.cookbooks.com/Recipe-Details.aspx?id=426689
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
Directions
- 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.