Imperial chinese palace egg drop soup

Yield: 1 Servings

Measure Ingredient
6 cups Chicken Broth
1 large Egg; lightly beaten with 1 tsp. sesame oil
¼ teaspoon White Pepper
4 \N Sliced Green Onion tops for garnish
\N \N Salt to taste

Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Do not stir vigorously, you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done.

Serve promptly.

Posted to Bakery-Shoppe Digest by The Overstreets <billover@...> on Feb 13, 1998

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