Egg Drop Soup (Dan Hua Tang) OLD
Serves 4
Ingredients
Method
4 cups Chicken Broth
½ tsp. Ground White Pepper
¼ tsp. Ground Ginger
1 tbsp. Cornstarch Mixed With 1.0 Tbsp Water
2 Eggs, Lightly Beaten
2 tbsp. Thinly Sliced Green Onions
1 tsp. Sesame Oil
Salt, To Taste
In a large saucepan, bring the chicken broth to a boil. Season with ground white pepper, ground ginger, and salt to taste.
Stir in the cornstarch mixture and cook for 1-2 minutes, or until the broth has thickened slightly.
Slowly pour the beaten eggs into the simmering broth, stirring continuously in a circular motion to create thin, ribbon-like strands.
Remove the saucepan from the heat and stir in the sesame oil.
Serve the Egg Drop Soup hot, garnished with thinly sliced green onions.