J.W. DESERTS GAVE THE SOUP KITCHEN 4 BAGS OF EGG WHITES ENJOY DAN:

EGG DROP SOUP FOR THE WELCOME TO THE WHALE WATCH PARADE

                                                                                          By CHEF DAN:

(EGG WHITES FROM J.W. DESERTS)

Serves 30-40

INGREDIENTS:

30 cups vegetable broth

3/4-cup cornstarch, divided

4 (14 Oz) rice noodles

20 egg whites

7 egg yolks

3/4- cup soy sauce

1 cup rice wine vinegar

6 inch fresh ginger, peeled and cut into rounds

6 garlic cloves, crushed

2 stems lemongrass, sliced lengthwise and cut into 4-inch pieces

2 teaspoons salt

1 tablespoon freshly ground black pepper

3 bunches of scallions, tops and whites, chopped

DIRECTIONS:

1.   Reserve 2 cups vegetable broth.

2.   Bring stock, soy sauce, rice wine vinegar, ginger, lemongrass, and garlic to a boil.

3.   Stir in rice noodles, until tender about 5 minutes.

4.   Whisk together the reserved stock with 1 cup cornstarch.

5.   In a bowl, whisk the eggs whites and egg yolks together with cornstarch mixture.

6.    Stirring soup in a circular motion, add eggs in slow, steady stream.

7.   Reduce heat and simmer, undisturbed, until strands of egg are cooked,

8.   About 1 minute.

9.   Stir in scallions.

10.                Season with salt and pepper.

       ENJOY DAN:           BON-APPETITE!!