Traditional Egg Drop Soup

To add more protein to this dish and make it more filling, add diced firm tofu in the final stages, after you drop in the eggs.

Serves 4

Ingredients

4 cups chicken broth or stock

1 ⁄8 teaspoon white pepper

1 ⁄4 teaspoon salt

1 ⁄4 teaspoon sugar

1 teaspoon Chinese rice wine or dry sherry

2 eggs, lightly beaten

2 green onions, minced

A few drops of sesame oil

1. Bring the chicken stock or broth to a boil.

2. When the broth is boiling, add the white pepper, salt, sugar, and rice wine. Cook for another minute.

3. Turn off the heat and pour the eggs into the soup in a steady stream, stirring rapidly in a clockwise direction until they form thin strands.

4. Add the green onions and sesame oil. Give the soup a final stir.

How Do You Drop?

The most challenging part of preparing Egg Drop Soup is streaming the egg into the soup. First, turn off the heat: this prevents the eggs from developing a rubbery texture. Next, hold a fork twelve inches above the pot and slowly pour the beaten egg through the tines. Stir rapidly in a clockwise direction to form thin shreds; gently to form long streams.

hancheng

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