15 to 20 minutes
Serves 4 to 6
May not be truly authentic, but it tastes great!
1-1/2 tbsp cornstarch
1 tbsp dark soy sauce
2 to 3 tbsp rice wine/cooking wine
5 cup chicken stock
1/2 tsp sugar (optional)
6 green onions, shredded
1/2 pound baby shrimp or diced chicken (optional)
1/4 cup green peas (optional)
1/4 cup mushrooms (optional)
1-1/2 tbsp flour
2 to 3 eggs
Dash white pepper (optional)
Dash coarse black pepper (optional)
In a small bowl, beat eggs and flour. Set aside.
In a large saucepan, combine cornstarch, sugar, wine, and soy sauce. Pour in stock and slowly bring to a boil. Simmer for 3 minutes. Add green onions, peas and chicken or shrimp as desired. Simmer for an additional 2 to 3 minutes. Add pepper to taste.
While soup is simmering, slowly stir soup while pouring egg mixture into the soup. Simmer for 1 more minute.
Remove from heat and serve.
Inspired by CHICKEN EGG DROP SOUP recipe from cooks.com