Chinese Soups Recipes - Egg Drop Soup Recipe

Ingredients

• 3 oz. canned bamboo shoots

• 2 small cultivated mushrooms

• 1 1/2 oz. cooked peas

• 2 sliced skinned small tomatoes

• 3 oz. roast chicken (white meat only)

• 2 eggs

• 1 1/2 pints (U.S. 3 3/4 cups) chicken stock or 1 chicken bouillon cube and water

• pinch salt

• pinch sugar

• pinch Ve-Tsin (M.S.G.)

• few drops sesame oil

• few drops ginger sherry

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Method:

1. 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.

2. Bring the chicken stock to the boil. Add the prepared ingredients except the eggs and cook for 1-2 minutes.

3. Add the salt, sugar, Ve-Tsin, sesame oil and ginger sherry and cook for 1/2 minute.

4. Trickle the beaten eggs into the soup, stirring as you do so. Cook for 1/4 minute, then serve at once.