Egg-Drop Soup
Ingredients
2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked
2 cups (500 ml) clear stock
2 oz (50 g) hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil or lard
1/4 tsp MSG
Directions
- Wash and slice the wood ears and cabbage
hearts.
- Heat 2 1/2 tbsp of the vegetable oil
or lard in a wok. Add the eggs and fry
until browned on both sides. Remove and
cut into small pieces. Set aside. Pour
the stock into the wok and add the salt,
wood ears, cabbage hearts, eggs, and MSG.
Bring to a boil and let boil 1 minute.
Sprinkle with the 1/2 tbsp sesame oil,
and serve.
