Chinese Egg Drop Soup 蛋花湯!

Ingredients...

500 ml Chicken Stock or Water
2 Large Eggs, beaten with a pinch of salt and white pepper
Some shredded carrots
Some leafy cabbage
Freshly Ground White Pepper
*if u like to thicken the soup, add about 1 1/2 tablespoons cornstarch


How to...

- Bring the chicken stock to a rolling boil.
- Stir in the cornstarch mixture gradually until the soup is the desired consistency.
- In a small bowl, whisk the eggs and egg yolk together using a fork.
- Remove saucepan from heat before adding eggs.
- Drizzle egg a little at a time from the fork, stirring soup in clockwise direction with wooden spoon.
- A pinch of white pepper adds depth of flavor.

some like their veggies crunch, some like it soft. i like to add the vegetables in the very beginning when boiling the stock. or throw it in when it's all about to boil.