Egg Drop Soup


  • 3 Cups of chicken broth
  • 1/4 Teaspoon of salt
  • 1/4 Teaspoon of sugar
  • 1 pinch of white pepper
  • 1 Teaspoon sesame seed oil
  • 1/3 Cup peapods
  • 1/3 Cup mushrooms
  • 1 Tablespoon corn starch
  • 2 Tablespoon of water
  • 1/4 Cup of green onions


Step 1 - Making the Soup

  • In a wok add chicken broth and wait for it to boil.
  • Next add salt, 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.