EGG DROP SOUP

Egg Drop Soup image

Provided by Mark Bittman

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

4 cups chicken stock
4 eggs
1 tablespoon soy sauce, or to taste
Salt, if necessary, and freshly ground black pepper to taste
1/2 cup chopped scallions, both white and green parts
1 teaspoon sesame oil, or to taste

Steps:

Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.
When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams

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