Egg Drop Soup

A delicate and aromatic soup with chicken, vegetables, and silky strands of whisked egg. A classic Chinese dish that is quick and easy to prepare.

Ingredients

• 750 ml Chicken broth
• 1.3 tsp Salt
• 1.3 tsp Sugar
• pinch White pepper
• 5 ml Sesame oil
• 80 g Green peas
• 80 g Mushrooms
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 pcs Egg
• 60 g Green onions

Instructions

1. Bring the chicken broth to a boil in a wok or saucepan over medium heat.
2. Add salt, sugar, white pepper, and sesame oil to the boiling broth.
3. Add mushrooms and green peas to the soup and simmer for 3–4 minutes.
4. In a separate bowl, dissolve the cornstarch in cold water, then slowly drizzle it into the boiling soup while stirring until thickened.
5. Slowly pour the lightly beaten egg into the boiling soup, stirring constantly for 8 seconds to create thin ribbons.
6. Ladle the soup into bowls and garnish with chopped green onions.