Egg Drop Soup

Ingredients

• 6 cup vegetable broth
• ½ tsp salt
• ½ tsp sugar
• ½ tsp white pepper
• 2 tsp sesame oil
• ⅔ cup peas
• ⅔ cup mushrooms
• 2 tbs cornstarch
• 4 tbs water
• 2 eggs
• ½ cup green onions (optional)

Steps

1. Bring vegetable broth to a boil in a large pot or wok.
2. Stir in salt, sugar, white pepper, and sesame oil.
3. Add peas and mushrooms to the boiling broth and cook for 2-3 minutes until tender.
4. In a small bowl, whisk together cornstarch and water to create a slurry. Slowly add the slurry to the soup, stirring constantly until desired thickness is reached.
5. Lightly beat the eggs. Slowly drizzle the beaten eggs into the simmering soup while stirring gently with a fork or knife for about 8 seconds, creating delicate egg ribbons.
6. Serve immediately in bowls, garnished with chopped green onions if desired.