Egg-Flower Soup (Egg Drop Soup)
This is a simple dish that is popular throughout China. It is light yet very nutritious.
900 mL (1 ½ pt) strong chicken stock
2 eggs, well beaten
1 tablespoon soy sauce
¾ teaspoon sesame oil
1-1 ½ tablespoons finely chopped scallions
salt to taste
pepper to taste
makes 3-4 portions
Bring the stock to a gentle boil in a large pan. Slowly pour the beaten eggs through the prongs of a fork onto the surface of the gently simmering stock. Add the soy sauce (Tamari). Stir after the eggs have set.
Serving: Pour the soup into a large serving bowl for the diners to help themselves. Sprinkle the top of the soup with sesame oil and chopped green onions. Season with salt and pepper to taste.