Egg Drop Soup

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This soup is best flavored with soy sauce, lots of scallions and a bit of sesame oil!

Shared by aevans,
Chicago

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

2-4 servings

Ingredients

4 C. chicken stock
4 eggs
1 Tbs. soy sauce, or to taste
sat and freshly ground black pepper
1/2 C. chopped scallions, both white and green parts
1 tsp. sesame oil, or to taste

Directions

Bring 3 cups of the stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat the remaining stock with the eggs and soy sauce until well blended.

When the stock is boiling, adjust the heat so that it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring all the while. Stir occasionally until the eggs gather together in small curds, 2 or 3 minutes.

Taste and add salt if necessary (or more soy sauce), then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasoning and serve.