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Egg Drop Soup
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Serves : 4
Preparation time : 8 minutes
Cooking time : 4 minutes
Ingredients :
3 oz canned bamboo shoots
2 small cultivated mushrooms
11/2 oz cooked peas
2 sliced skinned small tomatoes
3 oz roast chicken (white meat only)
2 eggs
11/2 pints ( U.S. 33/4) chicken stock or 1 chicken bouillon cube and water
Pinch salt
Pinch sugar
Pinch Ve-Tsin
Few drops sesame oil
Few drops ginger sherry
Method :
Cut the bamboo shoots into strips and the mushrooms into very thin slices. Add the peas, tomatoes and thinly sliced chicken. Beat the eggs and leave aside.
Bring the chicken stock to the boil. Add the prepared ingredients except the eggs and cook for 1-2 minutes. Add the salt, sugar, Ve-Tsin, sesame oil and ginger sherry and cook for 1/2 minute.
Trickle the beaten eggs into the soup, stirring as you do so. Cook for 1/2 minute, then serve at once.
