Egg Drop Soup

Method6 steps

1. 1

   Step 1: Put all three cups prepared chicken stock in a wok or saucepan and bring it to a boil.

   Uses 3 cups prepared chicken stock

2. 2

   Step 2: Stir the measured quarter-teaspoons salt (1/4 tsp) and sugar (1/4 tsp), pinch white pepper and teaspoon sesame seed oil (1 tsp) into the actual boiling stock.

   Uses All actual boiled stock · 1/4 tsp Salt · 1/4 tsp Sugar · 1 pinch white pepper · 1 tsp Sesame Seed Oil

3. 3

   Step 3: Clean and thinly slice the measured mushrooms (1/3 cup). When the actual seasoned broth is boiling, add all the peas (1/3 cup) and prepared mushrooms and cook until the vegetables are tender.

   Uses All actual seasoned broth · 1/3 cup Peas · 1/3 cup Mushrooms

4. 4

   Step 4: Whisk the tablespoon cornstarch (1 tbs) with the two tablespoons water in a separate bowl until smooth. Slowly stir this actual slurry into the hot vegetable soup until it is thickened to your liking, allowing it to simmer so the starch cooks; keep any unused slurry separately.

   Uses All actual vegetable soup · 1 tbs Cornstarch · 2 tbs Water

5. 5

   Step 5: Lightly beat the single egg (1) with a fork. Slowly pour the actual beaten egg into the gently simmering soup and stir for about eight seconds to form ribbons, then let the soup keep simmering until all the egg ribbons are fully set and cooked.

   Uses All actual thickened soup · 1 egg, lightly beaten in step 5

6. 6

   Step 6: Wash and thinly slice the spring onions (¼ cup) and measure a quarter cup. Ladle the actual cooked egg-drop soup into bowls, top with all the measured spring onions and serve hot.

   Uses All actual finished hot soup · ¼ cup sliced spring onions for topping, prepared in step 6