Egg Drop Soup

Ingredients

• 720 mlVegetable broth
• 1.5 gSalt
• 1.1 gSugar
• 0.3 gPepper
• 5 mlSesame oil
• 55 gPea
• 24 gMushroom
• 8 gCornstarch
• 30 mlWater
• 25 gGreen onion
• 1 pcsEgg

Instructions

1. 1

   Prepare

   • Put vegetable stock (720 ml) into a wok or large pot and bring to a boil.
   • Add salt (1.5 g), sugar (1.1 g), a pinch of white pepper (0.3 g) and sesame oil (5 ml) and bring briefly to a boil.
2. 2

   Add vegetables

   • Add peas (55 g) and mushrooms (24 g) to the boiling stock and simmer 1–2 minutes until tender.
3. 3

   Thicken

   • Whisk cornstarch (8 g) with 30 ml water in a small bowl until smooth.
   • Slowly pour the slurry into the simmering soup and stir until it reaches the desired thickness.
4. 4

   Add egg

   • Beat one egg lightly and slowly pour it into the hot (but not vigorously boiling) soup in a thin stream.
   • Stir gently with a fork or whisk to create fine egg ribbons (about 6–8 seconds stirring).
5. 5

   Serve

   • Ladle the soup into bowls and sprinkle with chopped spring onions (25 g).
   • Optionally drizzle a few drops of sesame oil and serve immediately.