Twist on egg drop soup
Heat a medium size sauce pan on high heat and pour in chicken or vegetable stock. Add the miso paste and soy sauce. Bring the stock to a boil and reduce low to simmer for 20 minutes. Then, ddd the mushrooms, bok choy, tofu and one of the spring onions.
In a small bowl, whisk the eggs with the cornstarch. Pour into a measuring cup or any pourable container with a thin spout. Then, slowly pour the egg mixture into the soup, creating a ribboned egg effect. Let sit for about a few seconds so that the egg finishes to cook, and turn off the heat. Serve immediately with sprinkled scallions and bean sprouts on top.
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