Very good! I've tried it with tofu - which is how one Asian restaurant here locally serves it. Also today I had it with chicken. Excellent! I mixed the corn starch with the vinegar first - (to soften and introduce the starch to the liquid) then added the resulting mix to the soup, whisking all the while - soup thickened almost immediately! I then turned the heat down low, still whisking, then added the beaten egg and allowed to simmer for 2-3 minutes to thoroughly cook the egg (and/or chicken) and to allow the corn starch to finish cooking. Excellent!
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Very good! I've tried it with tofu - which is how one Asian restaurant here locally serves...