Egg Drop Soup
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Ingredients
- 3 cups Chicken Stock
- 1/4 tsp Salt
- 1/4 tsp Sugar
- pinch Pepper
- 1 tsp Sesame Seed Oil
- 1/3 cup Peas
- 1/3 cup Mushrooms
- 1 tbs Cornstarch
- 2 tbs Water
- 1/4 cup Spring Onions
Instructions
- Bring the chicken stock to a boil in a wok or pot.
- Stir in the salt, sugar, pepper, and sesame oil.
- Add the peas and mushrooms and let it come back to a boil.
- Whisk the cornstarch with the water and stir it in gradually, until the soup is as thick as you like.
- Slowly pour in a lightly beaten egg while stirring, and let it set into ribbons — about 8 seconds.
- Ladle into bowls and top with the spring onions.
Adapted from TheMealDB and rewritten in our own words.