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Egg Drop Soup
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Ingredients
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- 2 cups chicken broth or stock
- 2 eggs, lightly beaten
- 1/4 teaspoon white pepper (optional)
- 3/4 teaspoon salt to taste
- A few drops of sesame oil (optional)
- 1/ 4 teaspoon MSG (optional)
- A few well sliced cucumber
- Cornstarch
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Preparation
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- Boil the chicken broth or stock in a wok or saucepan
- Add the white pepper and salt. Pour slowly water-mixed cornstarch and stir till the soup thickened
- Very slowly pour in the eggs in a steady stream. Wait a couple of seconds, stir clockwise rapidly to make shreds, or stir gently to make streams.
- Add MSG or sesame oil if wanted.
- Add fresh sliced thin cucumber to finish
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