Main Plate
Egg Drop Soup
A Chinese vegetarian egg drop soup with peas and mushrooms in a light broth thickened with a cornstarch slurry, finished with spring onions.
24 min4 servingsMediumChinese
Steps
- 1
Bring the chicken stock to a boil in a wok.
- 2
Add salt, sugar, white pepper, and sesame seed oil; stir to combine.
- 3
When the broth boils, add the peas and mushrooms to the wok.
- 4
In a small bowl, whisk together the cornstarch and water until smooth, then slowly whisk into the soup until slightly thickened.
- 5
Beat the egg and slowly drizzle into the soup, stirring gently for about 8 seconds to create ribbons.
- 6
Serve hot, garnished with chopped spring onions.
