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| | Egg Drop Soup 4 scallions
5 cups of chicken stock
6 small mushrooms, finely sliced
2 cups of shredded cooked chicken
2 eggs
salt and pepper to taste
2 teaspoons of soy sauce |
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Finely slice the scallions and reserve the green part for garnish. Heat the chicken stock until boiling. Add the mushrooms and scallion, cook for 2 to 3 minutes. Add the chicken to the soup. Beat the eggs slightly with a little salt and pepper. Stir the soup well. Pour the beaten eggs slowly and steadily into the soup, stirring constantly so that the eggs remain in shreds. Cook for 1 or 2 minutes, until the egg is set. Add soy sauce and serve in soup bowls, sprinkle with reserved green slices of scallions. Serves 4 - 6
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