Chinese Egg Drop Soup with Peas
Golden egg ribbons in silky sesame-kissed broth — the takeout opener, mastered in ten minutes.
- Total
- 35 min
- Serves
- 4
The Chinese restaurant opener, demystified: seasoned chicken stock thickened to silk with cornstarch, with beaten egg streamed in off the heat to bloom into golden ribbons. Peas, mushrooms and a thread of sesame oil finish it. Ten minutes from carton to bowl — and better than most takeout versions you've politely finished.
Ingredients
- 3 cups Chicken Stock
- 1/4 tsp Salt
- 1/4 tsp Sugar
- pinch Pepper
- 1 tsp Sesame Seed Oil
- 1/3 cup Peas
- 1/3 cup Mushrooms
- 1 tbs Cornstarch
- 2 tbs Water
- 1/4 cup Spring Onions
Instructions
- In a wok add chicken broth and wait for it to boil.
- Next add salt, sugar, white pepper, sesame seed oil.
- When the chicken broth is boiling add the vegetables to the wok.
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
- Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds
- Serve the soup in a bowl and add the green onions on top.
Nutrition (per serving)
- Calories
- 70
- Protein
- 4 g
- Fat
- 3 g
- Carbs
- 10 g
Adapted from sueandgambo.com. Rewritten and re-photographed by MealIdeas.
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