A quick Chinese egg drop soup — a savoury chicken broth with peas and mushrooms, thickened and swirled with ribbons of egg. Comforting and ready in minutes.
- 3 cups Chicken Stock
- 1/4 tsp Salt
- 1/4 tsp Sugar
- pinch Pepper
- 1 tsp Sesame Seed Oil
- 1/3 cup Peas
- 1/3 cup Mushrooms
- 1 tbs Cornstarch
- 2 tbs Water
- 1/4 cup Spring Onions
Tags:
Soup Baking CalorificVideo
Preparation
- Add the chicken broth to a wok and bring to the boil.
- Add the salt, sugar, white pepper and sesame oil.
- Once boiling, add the vegetables.
- Whisk together 1 tablespoon cornstarch and 2 tablespoons water and slowly stir into the soup until it reaches the thickness you like.
- Slowly pour in 1 slightly beaten egg, stirring for 8 seconds to form ribbons.
- Serve in a bowl topped with the spring onions.
