Egg Drop Soup
Comforting Chinese-style egg drop soup with delicate ribbons of egg, tender vegetables and a silky broth finished with sesame oil and spring onions.
Servings
4
Difficulty
Easy
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Ingredients
main
- 720 ml chicken stock
- 0.25 tsp salt
- 0.25 tsp sugar
- 0.01 tsp pepper
- 1 tsp sesame seed oil
- 79 g peas
- 79 g mushrooms
- 1 tbsp cornstarch
- 2 tbsp water
- 15 g spring onions
- 1 pcs egg
Directions
- Bring chicken stock to a boil in a wok.
- Add salt, sugar, pepper and sesame seed oil to the boiling broth.
- Add peas and mushrooms to the boiling broth.
- Whisk together cornstarch and water to make a slurry and slowly stir into the soup until it reaches desired thickness.
- Beat the egg lightly and slowly pour it into the soup while stirring for about 8 seconds to create ribbons.
- Serve the soup in bowls and sprinkle spring onions on top.