Egg Drop Soup
Egg drop soup (also called egg flower soup) is a Chinese soup of wispy beaten eggs in cooked chicken broth. This version is embellished with sliced mushrooms and shrimp.
3 cups chicken broth
1 (4-ounce) can sliced mushrooms
2 cloves garlic, peeled and halved
1 teaspoon soy sauce
1/4 pound shrimp, peeled and deveined
1/8 teaspoon white pepper
1 large egg, beaten
1 teaspoon sesame oil
- Combine chicken broth, mushrooms, garlic and soy sauce in a soup pot or large saucepan. Bring to a boil, cover, reduce the heat to medium-low and simmer for 30 minutes. Add shrimp and white pepper. Cook for 3 minutes, then remove from heat.
- Whisk together egg and sesame oil; slowly pour egg mixture into the soup, stirring constantly. Remove the garlic cloves. Garnish with 2 chopped green onions.
Makes 4 servings.