Egg Drop Soup
Steps
- Bring 4 cups of chicken stock to a simmer. Stir in ½ teaspoon of sesame oil, ¾ teaspoon of salt, ⅛ teaspoon of sugar, and ⅛ teaspoon of white pepper.
- Mix 3 tablespoons of cornstarch with ⅓ cup of water. Pour it into the soup, stirring constantly until thickened.
- Slowly drizzle in 3 lightly beaten eggs in a circle while stirring the soup. Sprinkle with 1 chopped scallion.
