Egg Drop Soup
4 cups chicken broth or stock
2 eggs, lightly beaten
1-2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of oil (if desired)
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the
white pepper and salt, and the sesame oil if using. Cook for about another
minute. Very slowly pour in the eggs in a steady stream. To make shreds,
stir the egg rapidly in a clockwise direction for one minute. To make thin
streams or ribbons, gently stir the eggs in a clockwise direction until
they form. Garnish with green onion and serve.
These would all be added after the seasonings. After adding, let the soup
cook for a few more minutes and then add the beaten egg.
**If you are preparing the soup for someone who is ill, try adding a slice
of fresh, grated ginger. Among its many benefits, ginger is believed to be
helpful in treating colds and flu.
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