BROWSE THE COLGIN COOKBOOK

EGG DROP SOUP

serves 4

Ingredients:
1 egg
1 teaspoon canola oil
3 can chicken broth
2 tablespoon water
2 cornstarch
1 tablespoon white vinegar
1 teaspoon sesame oil
1/8 teaspoon COLGIN WORCESTERSHIRE SAUCE
salt and pepper to taste

Instructions:
Lightly whisk together the egg and oil in small bowl. Combine sesame oil, water and cornstarch in small bowl. In saucepan heat the Worcestershire sauce, broth,vinegar,salt and pepper, simmer 3 minutes. Slowly add the cornstarch to broth. Cook, stirring, until slightly thicken, for about 1-2 minutes. Remove from heat. Whisk the egg mixture; pour into broth using a circular motion. Whisk gently and pour into bowls.