Egg Drop Soup
Everyone's favourite, egg drop soup.
Ingredients
4 litre chicken stock
4 eggs
2 spring onions
150g shiitake mushrooms
50g baby corn
1 small can sweet corn
3 tablespoons cornflour paste
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon white pepper
1 tablespoon of black vinegar
Method
Bring the chicken stock to a simmer in a medium saucepan. Stir in the sesame oil, salt, sugar, and white pepper.
Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot. Add the mushrooms and cook them with a ladle of stock. Add them to the soup, set aside some mushrooms to use as garnish
Whisk the eggs and season with salt, pepper and sesame oil. Set aside.
Turn the hob off and whilst the soup is still hot, add the egg a little bit at a time, stirring the soup slowly to get nice little ribbons of egg.
Serve and garnish with spring onions, mushrooms and black vinegar
4 litre chicken stock
4 eggs
2 spring onions
150g shiitake mushrooms
50g baby corn
1 small can sweet corn
3 tablespoons cornflour paste
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon white pepper
1 tablespoon of black vinegar
Bring the chicken stock to a simmer in a medium saucepan. Stir in the sesame oil, salt, sugar, and white pepper.
Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot. Add the mushrooms and cook them with a ladle of stock. Add them to the soup, set aside some mushrooms to use as garnish
Whisk the eggs and season with salt, pepper and sesame oil. Set aside.
Turn the hob off and whilst the soup is still hot, add the egg a little bit at a time, stirring the soup slowly to get nice little ribbons of egg.
Serve and garnish with spring onions, mushrooms and black vinegar