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Egg Drop Soup (Cycle 1)
Ingredients:
4 cups chicken broth or stock (low sodium)
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon pepper
Salt to taste
Preparation:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
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