Chinese Egg Drop Soup

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

A man calls his mother in Florida. "Mom, how are you?"

"Not too good," says the mother. "I've been very weak."

The son says, "Why are you so weak?"

She says, "Because I haven't eaten in 38 days."

The man says, "That's terrible. Why haven't you eaten in 38 days?"

The mother answers, "Because I didn't want my mouth to be full of food if you should call."

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                            TODAY'S RECIPE
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I doubt that I have many readers who have never ordered this soup in a
Chinese restaurant, but I wonder how many have actually made it at home.
It's easy, it's quick, and your family will be impressed.

Chinese Egg Drop Soup

4 cups (1 L) chicken stock
1 Tbs (15 ml) cornstarch (cornflour)
1/4 cup (60 ml) cold water
1 Tbs (15 ml) soy sauce
1/4 tsp (1 ml) freshly grated ginger root (optional)
White pepper to taste
2 eggs
1 scallion (green onion, spring onion) green and white part, very thinly sliced

Bring the chicken stock to a boil over moderate heat. Mix the corn
starch with the water and stir it into the stock. Add the soy sauce,
optional ginger, and pepper. Return the soup to a boil and remove from
heat. Beat the eggs slightly, so that they are broken up but the yolks
and the whites are not completely mixed together. Slowly pour the eggs
into the soup while gently stirring to form long threads of the eggs.
Divide the scallion slices between the individual serving bowls and ladle the soup over them.
Serves 4 to 6.
Received on Tue Dec 8 00:59:16 2009