Simple Egg Drop Soup

Ingredients:

·         6 cups chicken stock

·         2 eggs, lightly beaten

·         2 green onions, minced

·         1/2 teaspoon white pepper

·         Salt to taste

·         2 tbsp cornflour

·         A few drops of sesame oil (optional)

Preparation:

1.        In a wok, bring the 4 cups of chicken stock to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

2.        Mix corn flour with 1/2 cup of normal water. Remove the soup from the heat and add the corn flour/water mixture,. Stir well.

3.        Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

4.        Garnish with green onion and serve.