Chinese Egg Drop Soup
Ingredients
- 1 piece Organic Sweetcorn (kernel)
- 1 piece Qing Yuan Organic White Shiitake mushroom (soaked and diced)
- 50 g Organic Carrot (diced)
- 60 g Organic Celery (diced)
- 1 Egg White
- 1800 ml Water
Thickener
- 2 tablespoon Organic Potato Starch
- 100 ml Water
Seasoning
- ½ teaspoon Himalayan Rock Salt
- 1 teaspoon Natural Brown Sugar
- ½ teaspoon Seasoning G Powder
- ¼ teaspoon Ground White Pepper
- 1 teaspoon Chicken Stock Concentrate
Methods
- Bring water to boil. Add all the seasonings.
- Add sweetcorn, mushroom, carrot and celery and reduce heat to simmer for 10 minutes.
- Bring to boil at medium heat. Whisk together the potato starch and water. Add the mixture into the soup in small amounts and stir to combine until desired consistency is achieved.
- Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup.
- Taste once more and adjust seasonings as needed.
- Remove from the heat and serve hot.
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