Shrimp and Egg Drop
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By Mitchell Davis
Wednesday, February 20, 2008
4 to 6 servings
Bring 6 cups chicken broth to a boil; add 3 tablespoons soy sauce ,2 whole garlic cloves and a 1-inch (sliced) piece ginger root . Cook, covered, for 10 minutes; discard the garlic and ginger. Add 1/2 pound frozen peeled and deveined uncooked shrimp and cook until heated through. Combine 3 teaspoons cornstarch and 3 tablespoons water in a small cup (to make a slurry). Stir into the soup along with 1 beaten egg and 2 chopped scallions . Cook until slightly thickened and egg is done; season to taste with salt and white pepper .
GARNISH: with fresh cilantro .
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