Egg Drop Soup

he basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; and time needed is hardly 10 minutes. Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. If white pepper is added for extra bite, you can leave it out or substitute 1/2 teaspoon sugar. Egg Drop Soup is frequently thickened with cornstarch in restaurants that makes a great variation.
What you need-

* Salt to taste
* A few drops of sesame oil (optional)
* 4 cups chicken broth or stock
* 2 eggs, lightly beaten
* 1 -2 green onions, minced
* 1/4 teaspoon white pepper




Way to make the egg drop soup:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Nutritional Reality - Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium

Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.

If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.