Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 cups chicken stock
• 1/4 tsp salt
• 1/4 tsp sugar
• Pinch of white or black pepper
• 1 tsp sesame oil
• 1/3 cup frozen peas, thawed
• 1/3 cup mushrooms, thinly sliced
• 1 Tbsp cornstarch
• 2 Tbsp water
• 2 large eggs, lightly beaten
• 1/4 cup spring onions, thinly sliced

Method

1. Bring the chicken stock to a gentle boil in a medium saucepan over medium-high heat.
2. Stir in the salt, sugar, pepper and sesame oil.
3. Add the peas and mushrooms and simmer for 2 minutes, until the mushrooms soften.
4. Stir the cornstarch and water together in a small bowl to make a smooth slurry.
5. Stir the slurry into the soup and simmer for about 1 minute, until lightly thickened.
6. Reduce the heat so the soup is barely simmering. Stir the soup in one direction to make a slow swirl, then drizzle in the beaten eggs in a thin stream.
7. Wait 20 seconds, then stir once very gently so the eggs form soft ribbons.
8. Remove from the heat, scatter over the spring onions, and serve at once.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).