Chinese Egg Drop Soup Recipe
|6||shiitake mushrooms, thinly sliced|
|6 cups||chicken (or vegetable) stock|
|1 tbsp||Chinese rice wine (or dry sherry)|
|1 tsp||fresh ginger, grated|
|1/2 tsp||salt (or to taste)|
|1/4 tsp||ground white pepper (or to taste)|
|1 tbsp||cornstarch, dissolved in 3 tablespoons water|
|handful||green onion, thinly sliced|
- In a medium saucepan over high heat, add the mushrooms, chicken stock, rice wine and ginger and bring to a boil. Reduce the heat to a simmer and stir in the salt and pepper.
- Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).
- In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuouslly stirring with a ladle. The egg should cook immediately Turn off the heat to prevent from overcooking the egg.
- Sprinkle the green onions on top and serve
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