Egg Drop Soup

Begin by pouring the chicken stock into a wok and heating it over medium-high heat until it reaches a gentle boil. This forms the flavorful base of your soup. Season the boiling broth by stirring in the salt, sugar, white pepper, and a teaspoon of fragrant sesame seed oil to deepen the soup's aroma and taste. Once the broth is bubbling, add the peas and mushrooms to the wok. These vegetables will soften quickly, adding subtle texture and earthy flavors to the soup. To achieve a slightly thickened consistency, whisk together one tablespoon of cornstarch with two tablespoons of cold water until smooth. Gradually pour this mixture into the simmering soup, stirring continuously until the broth coats the back of a spoon — be careful not to over-thicken. Beat one egg lightly with a fork or knife. Slowly drizzle the beaten egg into the hot soup while stirring gently for about eight seconds. This technique creates beautiful, silky strands of egg ribboned through the broth. Ladle the finished soup into bowls and sprinkle with chopped spring onions for a fresh, vibrant garnish that adds a lovely crunch and color contrast. Tip: For an even richer flavor, you can use homemade chicken stock. Be sure to add the cornstarch mixture slowly — a little goes a long way in reaching the perfect soup texture!