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