Egg Drop Soup
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
62
Sourness
32
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute
2
Add the mushrooms and tomatoes and cook for 2 minutes
3
Slowly pour in the beaten eggs and stir gently to create a web-like pattern
4
Season the soup with the light soy, salt and ground white pepper
5
Simmer for another minute, and add the cornstarch and water mixture
6
Cook the soup until the soup has thickened slightly, another minute
7
Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions
8
Serve immediately