Egg Drop Soup

Ingredients

• 4 cups chicken stock
• 1 tablespoon soy sauce
• 1/2 teaspoon white pepper
• 1/2 teaspoon sesame oil
• 3 tablespoons cornstarch mixed with 1/4 cup water
• 3 large eggs, beaten
• 1/2 cup frozen peas or corn (optional)
• 2 green onions, thinly sliced

Before you cook

• Beat the eggs well in a small bowl or measuring cup with a pour spout.
• Mix the cornstarch with the water until smooth.

Steps

1. Bring the chicken stock to a boil in a medium pot.
2. Stir in the soy sauce and white pepper.
3. Add the peas or corn if using and simmer for 2 minutes.
4. Stir the cornstarch slurry once more, then pour it into the simmering stock.
5. Simmer for 1 minute, stirring, until the broth thickens slightly and turns glossy.
6. Reduce the heat so the broth is barely simmering.
7. Pour the beaten eggs into the pot in a thin, slow stream while gently stirring in one direction with a fork.
8. Let the eggs sit undisturbed for 10 seconds so they set into ribbons.
9. Stir in the sesame oil.
10. Ladle into bowls and top with sliced green onions.