Lunche for 4
Egg Drop Soup
Seasoned chicken stock simmers with peas and mushrooms, then cornstarch thickens the broth for a warm soup with spring onions.
$0.65per serving $
40 minstart to table
4servings
Ingredients
- 3 cups chicken stock
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 pinch pepper
- 1 tsp sesame seed oil
- 1/3 cup peas
- 1/3 cup mushrooms
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 cup spring onions
Steps
- Bring the chicken stock, salt, sugar, and pepper to a boil in a 3-quart saucepan, then simmer gently for 25 minutes.
- Add the peas and mushrooms and simmer for 8 minutes until the vegetables are tender.
- Whisk the cornstarch with the water in a small bowl until smooth.
- Stir the cornstarch mixture into the saucepan and simmer for 4 minutes until the broth thickens.
- Stir in the sesame oil and spring onions, then simmer for 3 minutes.
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