Egg Drop Soup
~55 min (estimated)
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Ingredients
- 3 cups Chicken Stock
- 1/4 tsp Salt
- 1/4 tsp Coconut Sugar
- pinch Pepper
- 1 tsp Sesame Seed Oil
- 1/3 cup Peas
- 1/3 cup Mushrooms
- 1 tbs Cornstarch
- 2 tbs Water
- 1/4 cup Spring Onions
- 1 egg, slightly beaten
Tip: For leavening, try 1 tsp baking soda + 1 tbsp vinegar (or 2 tbsp lemon juice) in place of one egg — works in cakes and quick breads, not recipes that rely on egg for binding or whipped volume.
Instructions
- In a wok add chicken broth and wait for it to boil.
- Next add salt, coconut sugar, white pepper, sesame seed oil.
- When the chicken broth is boiling add the vegetables to the wok.
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
- Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds
- Serve the soup in a bowl and add the green onions on top.
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