Shrimp and Egg Drop

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 .


© 2008 The Washington Post Company