Egg Drop Soup (Dan Hua Tang)
Serves 4
Ingredients
Method
4 cu chicken broth
1 tsp salt
½ tsp ground white pepper
1 tsp cornstarch
2 tbsp water
2 eggs
1 green onion, finely chopped
Sesame oil to taste
Bring the chicken broth to a simmer in a medium saucepan over medium heat.
Stir in salt and white pepper.
In a small bowl, mix cornstarch with water until smooth. Slowly pour into the simmering broth, stirring continuously.
In a bowl, beat the eggs lightly.
Reduce the heat to low. Slowly drizzle the beaten eggs into the hot broth, stirring gently with a fork to form thin strands of cooked egg.
Remove from heat and add chopped green onions.
Drizzle a little sesame oil over the soup before serving for added flavor.
Serve hot and enjoy the comforting warmth and flavors of this traditional soup.