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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A recipe I picked up along the way! It is most excellent!!! Very tasty if consumed with bread! Ingredients:
4 cups chicken broth |
3 tbsp soy sauce |
3/4 cup sliced mushrooms |
1 tsp garlic chili sauce |
1/4 tsp ground white pepper |
1/4 cup white vinegar |
1/3 cup canned water chestnuts, sliced |
1/3 cup shredded carrots |
2 tbsp cornstarch |
2 tbsp water |
1 egg, beaten |
2 green onion stalks, diced |
1/2 tsp toasted sesame oil |
Directions:
1. 1. In 2-quart saucepan simmer chicken broth.
2. 2. Add soy sauce, mushrooms, and garlic chili sauce. Simmer for 5 minutes.
3. 3. Add white pepper, white vinegar, water chestnuts, and carrots. Simmer for 5 minutes.
4. 4. In a separate cup combine cornstarch and water, stirring until smooth. Then add this mixture to the soup while stirring. Simmer for 5 minutes or until soup thickens.
5. 5. In separate bowl beat the egg until yolk and white are combined.
6. 6. Pout beaten egg slowly, in a fine stream, into the soup stirring soup several times.
7. 7. Wait 30 seconds.
8. 8. Add green onions and toasted sesame oil to soup. Stir well. Remove from heat.
9. 9. Serve hot.
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