Egg Drop Soup Recipe
Egg Drop Soup is an amazingly delicious recipe version. An easy to make recipe, you will simply find this Egg Drop Soup both mouth-watering and amazingly tempting.
Ingredients
3 oz. canned bamboo shoots
2 small cultivated mushrooms
1 1/2 oz. cooked peas
2 sliced skinned small tomatoes
3 oz. roast chicken (white meat only)
2 eggs
1 1/2 pints (U.S. 3 3/4 cups) chicken stock or 1 chicken bouillon cube and water
Pinch salt
Pinch sugar
Pinch Ve-Tsin
Few drops sesame oil
Few drops ginger sherry
Directions
Cut the bamboo shoots into strips and the mushrooms into very thin slices.
Add the peas, tomatoes and thinly sliced chicken.
Beat the eggs and leave aside.
Bring the chicken stock to the boil.
Add the prepared ingredients except the eggs and cook for 1-2 minutes.
Add the salt, sugar, Ve-Tsin, sesame oil and ginger sherry and cook for 1/2 minute.
Trickle the beaten eggs into the soup, stirring as you do so.
Cook for 1/4 minute.
Add the peas, tomatoes and thinly sliced chicken.
Beat the eggs and leave aside.
Bring the chicken stock to the boil.
Add the prepared ingredients except the eggs and cook for 1-2 minutes.
Add the salt, sugar, Ve-Tsin, sesame oil and ginger sherry and cook for 1/2 minute.
Trickle the beaten eggs into the soup, stirring as you do so.
Cook for 1/4 minute.
