Chinese Stock and Soups Recipes - Mushroom Egg Drop Soup Recipe

Ingredients

• 1 liter/4 1/4 cups chicken stock

• 30 ml/2 tbsp corn-flour (cornstarch)

• 100 g/4 oz mushrooms, sliced

• 1 slice onion, finely chopped

• pinch of salt

• 3 drops sesame oil

• 2.5 ml/1/2 tsp soy sauce

• 1 egg, beaten

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Method:

1. Mix a little stock with the corn-flour then blend together all the ingredients except the egg.

2. Bring to the boil, cover and simmer for 5 minutes. Add the egg, stirring with a chopstick so that the egg forms into threads.

3. Remove from the heat and leave to stand for 2 minutes before serving.