Egg Drop Soup with Spring Onion
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Fresh chicken stock/broth can be made by boiling a large piece or several small pieces of chicken with 1 ½ liters of water, one green chilly (optional) and salt to taste for 10 minutes. Strain and use the stock. The boiled chicken can be shredded and added to the stock or saved for any other dish.
  2. Clean and chop the spring onion ( both the onion and the green part). If the stock has not been prepared with the green chilly, add it now.
  3. Boil the stock and spring onion (bottom onion part) for 1 minute. Add the chopped green part of the spring onion and turn off heat. Remove chilly and discard.
  4. Beat the egg lightly and add it in a thin stream to the boiling soup stirring all the time. Take off heat and serve.