Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Soo's Cantonese Egg Drop Soup


2 eggs
4 to 6 snow peas (optional)
1 green pepper, chopped
1 to 4 tsp. ginger (to taste)
1 tsp. dried parsley
1 clove garlic, finely chopped
1/2 onion, in large chunks
1 cup favorite noodles, cooked
6 cup chicken broth
chicken meat (optional)
1 to 2 tsp. cornstarch (as needed to thicken)
1/2 cup sautéed mushrooms (optional)

NOTE:
If using raw noodles, add more time.

Heat chicken broth in medium saucepan. Add garlic, ginger, parsley and noodles. Bring to near boil. Begin to stir broth in circular motion until a funnel (hole) appears in center of pan. Quickly add eggs. Stop stirring! Egg will string and cook. When egg is cooked, add cornstarch to thicken broth. Add chopped vegetables (sautéed mushrooms optional). Warm but do not cook thoroughly. Vegetables should be crisp. In serving bowl, top with snow peas. Serve with egg rolls or crackers. Very filling!

Serves 4 to 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.