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

   Weigh and prepare all ingredients for Egg Drop Soup: 720 ml Chicken Stock, 1.2 g Salt, 1 g Sugar, 1 g Pepper, 5 ml Sesame Seed Oil, 60 g Peas, 60 g Mushrooms, 8 g Cornstarch, 30 ml Water, 45 g Spring Onions, 1 large (approx. 55 g) Egg. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Chicken Stock and the listed liquids, bring to a gentle simmer, and cook partly covered for about 35 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Egg Drop Soup into 2 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.