Egg Drop Soup
4 cups chicken broth or stock2 eggs, lightly beaten
1-2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of oil (if desired)
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve.
Variations:
These would all be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
** If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flu.
From: Kitchen, Crafts & More [Insecure link: http://www.kitchencraftsnmore.net/recipe017.html]