Egg Drop Soup
Golden, delicate ribbons of egg float through a fragrant broth in Egg Drop Soup, a dish where simplicity meets elegance. The silky texture of the eggs contrasts with the light, savory chicken base, while a whisper of white pepper and sesame oil adds depth without overpowering. A handful of tender vegetables—often wilted greens or silken tofu—round out each spoonful, making it as nourishing as it is comforting. Worth making for its effortless balance of flavor and texture, this soup delivers a taste of home with every velvety strand.
Ingredients
- Chicken Stock3 cups
- Salt1/4 tsp
- Sugar1/4 tsp
- Pepperpinch
- Sesame Seed Oil1 tsp
- Peas1/3 cup
- Mushrooms1/3 cup
- Cornstarch1 tbs
- Water2 tbs
- Spring Onions1/4 cup
Nutrition
Directions
- 1
In a wok add chicken broth and wait for it to boil.
- 2
Next add salt, sugar, white pepper, sesame seed oil.
- 3
When the chicken broth is boiling add the vegetables to the wok.
- 4
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
- 5
Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds
- 6
Serve the soup in a bowl and add the green onions on top.
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