Egg Drop Soup
Egg Drop Soup — a simple, comforting Chinese vegetarian recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Chinese, Soup, Baking, Calorific, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 3 g chicken stock
- 0.25 g salt
- 0.25 g sugar
- 1 g peppers
- 1 tsp sesame seed oil
- 0.3333333333333333 g peas
- 0.3333333333333333 g mushrooms
- 1 tbsp cornstarch
- 2 ml water
- 0.25 g spring onion
Instructions
- Place the chicken broth in a wok and bring it up to a boil.
- Add the salt, sugar, white pepper, and sesame oil to the broth and stir to combine.
- When the broth is boiling, put the vegetables into the wok.
- In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
- Slowly pour the cornstarch slurry into the soup while stirring, adjusting until it reaches the thickness you want.
- Lightly beat 1 egg with a fork or knife.
- Drizzle the beaten egg into the soup slowly while stirring; continue stirring for about 8 seconds so the egg forms ribbons.
- Ladle the soup into bowls and sprinkle with green onions before serving.