Egg drop soup

Step 1/6

• 1 scallions
• egg noodles

• pot
• cutting board
• knife

Finely slice scallions and set aside. If want to serve the soup with noodles, prepare them according to the package instructions.

Step 2/6

• ¾ l chicken stock
• ½ tbsp soy sauce
• 2 eggs
• salt
• pepper

• bowl
• whisk
• large pot

Put the chicken stock and soy sauce in a large pot over medium-high heat and bring to a boil. Meanwhile, beat the eggs with some salt and pepper until well combined.

Step 3/6

• cooking spoon

When the chicken stock is boiling, adjust the heat so that it bubbles gently, not furiously. Pour the eggs into the stock in a slow stream, stirring constantly. It's important to keep stirring until the eggs are cooked, for approx. 1 ¬– 2 min.

Step 4/6

• ½ tsp sesame oil
• salt
• pepper

Stir in the chopped scallions and sesame oil. Taste and adjust the seasoning with more salt, pepper, soy sauce, or sesame oil.

Step 5/6

Add cooked noodles to a serving bowl and pour the soup over. Enjoy!

Step 6/6

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Enjoy your meal!