Egg Drop Soup

• Chicken Stock3 cups
• Salt1/4 tsp
• Sugar1/4 tsp
• Pepperpinch
• Sesame Seed Oil1 tsp
• Peas1/3 cup
• Mushrooms1/3 cup
• Cornstarch1 tbs
• Water2 tbs
• Egg, slightly beaten1
• Spring Onions1/4 cup

Steps · tap to check off

1. 1Bring chicken stock to a boil in a wok.
2. 2Stir in salt, sugar, pepper, and sesame oil.
3. 3Add the peas and mushrooms to the boiling broth.
4. 4Whisk cornstarch and water in a small bowl to create a slurry.
5. 5Slowly stir slurry into soup until desired thickness is reached.
6. 6Gradually pour in the beaten egg while stirring for 8 seconds. 0:08
7. 7Pour into bowls and garnish with spring onions.