Egg Drop Soup

1. 1

   Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan.

2. 2

   Beat remaining stock with eggs and soy sauce until well blended.

3. 3

   When stock is boiling, adjust heat so it bubbles frequently but not furiously.

4. 4

   Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.

5. 5

   Taste, and add salt if necessary (or more soy sauce).

6. 6

   Then add plenty of pepper, the scallions and the sesame oil.

7. 7

   Taste again, adjust seasonings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.