Chinese Stock and Soups Recipes - Egg Soup Recipe

Ingredients

• 1.2 l/2 pts/5 cups chicken stock

• 3 eggs, beaten

• 45 ml/3 tbsp soy sauce

• salt and freshly ground pepper

• 4 spring onions (scallions), sliced

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Method:

1. Bring the stock to the boil. Gradually whisk in the beaten eggs so that they separate into strands.

2. Stir in the soy sauce and season to taste with salt and pepper. Serve garnished with spring onions.