Egg Drop Soup

I love Chinese food and Egg Drop Soup or Egg Flower Soup as I've seen it called is one of my favorite dished. I'm not sure if it's pure Chinese or American-Chinese. The soup I get at the local Chinese buffets are good but sit a little heavy. This one I made is light and quick to make. I made a few changes to this recipe and I'll list them below.

Recipe:

2 cups Chicken Broth (store bought is fine)

2 Cups Water

3 Eggs Beaten

1/2 Teaspoon Sesame Oil
1 Green Onion cut into rounds

1/2 Teaspoon Chinese Rice Wine

Salt to Taste

White Pepper to Taste

Mix all ingredients except the eggs and green onion in a sauce pan. Taste for salt and pepper.

Bring to a boil over med-high heat. When Boiling lower heat and simmer for about 5 minutes.

Pour eggs in a thin stream clockwise into the pan until all the eggs are in the soup. Do not stir* and let simmer for 1 minute longer. Add green onion and turn off heat.

Serve immediately

Easy huh? Ok for the changes I did, nothing real big. I did not have Chinese rice wine but I did have sake. I cut 2 stalks of green onion instead of 1.

*If you stir after adding the egg the soup will become cloudy