Egg Drop Soup
4 cups broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
soy sauce to taste
A few drops of sesame oil
In a wok or saucepan, bring the 4 cups of broth to a boil. Add the white pepper and soy sauce, and the sesame oil. Cook for about another minute. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve.
These would all be added after the seasonings.
After adding, let the soup cook for a few more minutes and then add the beaten egg.
* 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir until thickened.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger.
at 10:22 AM on Jul. 26, 2009