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Description: This is the most basic Chinese soup and can be made in an instant with some clear stock and an egg. The soup's success, however, depends on the technique of adding the egg to the soup.
Servings: 4 servings
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Tags:
Egg, Soup |
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Ingredients for Egg Drop Soup
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 1 egg
900ml clear stock
½ tsp salt
½ tsp sugar
1 tsp thin soy sauce
2 long spring onions, green parts only, cut into tiny rounds
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Directions for Egg Drop Soup
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1. Beat the egg lightly. 2. Put the stock into a saucepan or wok and bring to the boil. Reduce the heat to a minimum. Steam in the beaten egg either
through the gap of 2 chopsticks or along the back of a fork held about 20-25cm above the saucepan, moving the chopsticks or fork in
a circular motion so that the egg covers the whole surface of the stock. 3. Remove from the heat and cover for 45 seconds to allow the egg to set into tender flakes. Add the salt, sugar and soy sauce,
and sprinkle on the spring onion. Give the soup 2-3 generous stirs. 4. Transfer to a large warm soup tureen or individual soup bowls and serve.
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