Egg Drop Soup

What you need

Ingredients

Measured for 2 servings.

• 720 mlChicken Stock
• 1.2 gSalt
• 1 gSugar
• 1 gPepper
• 5 mlSesame Seed Oil
• 60 gPeas
• 60 gMushrooms
• 8 gCornstarch
• 30 mlWater
• 45 gSpring Onions
• 1 large (approx. 55 g)Egg

Make it

Method

1. 01

   Slice the 60 g mushrooms and 45 g spring onions, keeping the pale and green onion parts separate. Whisk the one egg (about 55 g) in a small bowl. Stir 8 g cornstarch into 30 ml cold water until smooth; do not add dry starch directly to the hot broth.

2. 02

   Bring 720 ml chicken stock to a gentle boil. Add the mushrooms, 60 g peas and pale spring-onion pieces; simmer for 5–6 minutes, until the mushrooms are tender and the peas are hot. Stir in 1.2 g salt, 1 g sugar, 1 g ground pepper and 5 ml sesame oil.

3. 03

   Stir the starch mixture again, pour it into the gently simmering soup and cook for about 1 minute, stirring, until the broth lightly thickens. Reduce the heat to low so the surface barely moves.

4. 04

   Stir the soup in one direction and drizzle in the beaten egg in a thin stream. Leave it undisturbed for about 30 seconds so the ribbons set, then stir once gently. Divide between 2 bowls and finish with the green spring-onion pieces; serve hot.