Pf Changs Egg Drop Soup Food

ASIAN EGG DROP SOUP

Steps:

• Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.

P.F. CHANG'S HOT AND SOUR SOUP

Steps:

• Cook chicken strips till done. Set aside.
• Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
• While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
• Add eggs while stirring and cook for 30 seconds or until eggs are done.
• Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!