Egg Drop Soup

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4 cups chicken broth or stock
teaspoon white pepper
¼ teaspoon salt
¼ teaspoon sugar
1 teaspoon Chinese rice wine or dry sherry
2 eggs, lightly beaten
2 green onions, minced
A few drops of sesame oil

  1. Bring the chicken stock or broth to a boil.
  2. When the broth is boiling, add the white pepper, salt, sugar, and rice wine.
    Cook for another minute.
  3. Turn off the heat and pour the eggs into the soup in a steady stream, stirring
    rapidly in a clockwise direction until they form thin strands.
  4. Add the green onions and sesame oil. Give the soup a final stir. Serve hot.

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