CHINESE EGG DROP SOUP

Adapted From:   Cooking Up World History, Teacher Ideas Press, 1994

Serving Size: 4
Preparation Time: 0:15
Categories:

Amount Measure Ingredient Preparation Method
3 cups Kitchen Basics Chicken Stock
2  Egg well beaten
5  spinach leaves
 
Notes: Steps:  Put Kitchen Basics Chicken Stock into a boiling saucepan.   Cook over medium-high heat until it boils.   Dribble egg slowly into boiling Kitchen Basics while stirring constantly.

   Slice spinach into strips.   Add spinach.   Heat thoroughly.  Serve hot.

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