Egg Drop Soup

Ingredients

• 3 cupchicken 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 cupspring onions, sliced, to garnish

Method

1. 1

   Add the chicken stock to a wok and bring to a boil.

2. 2

   Add the salt, sugar, white pepper, and sesame oil. Once boiling, add the peas and mushrooms.

3. 3

   Whisk together the cornstarch and water in a small bowl to make a slurry. Slowly pour into the soup, stirring, until it reaches the desired thickness.

4. 4

   Lightly beat the egg with a fork. Slowly drizzle it into the simmering soup while stirring gently for about 8 seconds to create egg ribbons.

5. 5

   Ladle into bowls and top with sliced spring onions.