Quick Classic: Egg Drop Soup

Egg drop soup is a staple in takeaway Asian cuisine - it is seen largely on Chinese American menus but some version seems to sneak in on any Asian menu because it is simple and good. And for a restaurant, it is cheap and fast to make. So why not make this at home? In the time you could go out or even order it, it is done. Five ingredients and you are set. Enjoy!

Ingredients:

• one egg, whisked

• 1/2 teaspoon sesame oil

• 1/4 teaspoon white pepper (a pinch more if you like the heat!)

• 4 Cups/ 1 litre Chicken broth or a bouillon cube with 4 cups of water

• 1 tablespoon corn starch

• optional : 2 drops yellow food coloring + scallions for garnish

Directions

Mix the chicken broth, sesame oil, white pepper and food coloring(yes, this is what the restaurants do!) if using together in a small pot and bring to a boil. In a separate bowl mix the corn starch with some of the broth (50ml or half a cup) to make a smooth mix. When the broth comes to a boil, add the corn starch mix. You can add bit by bit and decide how thick you want the soup to be. Then reduce the heat and slowly mix in the whisked egg. Serve immediately with scallions for garnish. Done!