Egg Drop Soup

Ingredients

• 3 cupschicken stock
• 1/4 tspsalt
• 1/4 tspsugar
• white pepper
• 1 tspsesame oil
• 1/3 cuppeas
• 1/3 cupmushrooms, sliced
• 1 tbspcornstarch
• 2 tbspwater, for cornstarch slurry
• 1egg, lightly beaten
• 1/4 cupscallions, sliced, to garnish

Method

1. 1

   Bring the chicken stock to a boil in a wok. Meanwhile, whisk the cornstarch and water in a small bowl to make a slurry, and lightly beat the egg with a fork.

2. 2

   Add the salt, sugar, white pepper and sesame oil. Once boiling, add the peas and mushrooms and simmer for 2 to 3 minutes.

3. 3

   Slowly pour in the slurry, stirring, until the soup reaches the thickness you like.

4. 4

   Slowly drizzle the egg into the simmering soup while stirring gently for about 8 seconds to make egg ribbons.

5. 5

   Ladle into bowls and top with sliced scallions.

Nutrition per serving