Egg Drop Soup



- 3 cups Chicken Stock
- 1/4 tsp Salt
- 1/4 tsp Sugar
- pinch Pepper
- 1 tsp Sesame Seed Oil
- 1/3 cup Peas
- 1/3 cup Mushrooms
- 1 tbs Cornstarch
- 2 tbs Water
- 1/4 cup Spring Onions


In a wok add chicken broth and wait for it to boil.
Next add salt, sugar, white pepper, sesame seed oil.
When the chicken broth is boiling add the vegetables to the wok.
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds Serve the soup in a bowl and add the green onions on top.