Beancurd Egg Drop Soup

Ingredients

• 100 gms beancurd
• 2 eggs
• 3 cups chicken stock
• 2 spring onions with greens
• 2 tsps cornstarch
• 1 tbsp light soy sauce
• Salt to taste
• Crushed black peppercorns to taste

Method

1. Heat chicken stock in a non-stick wok. 
2. Cut beancurd into small cubes. Halve spring onion bulbs vertically, then slice horizontally and add to the stock.
3. Chop the spring onion greens.
4. Break eggs and separate the yolks and whites into two separate bowls.  For this recipe use only the whites.
5. Mix cornstarch with ¼ cup water in a small bowl.
6. Add beancurd to the wok along with light soy sauce, salt and crushed black peppercorns.
7. Add 2 tbsps of cornstarch mixture and mix.
8. Whisk the egg whites and then add to the soup in a thin stream. It will coagulate and rise to the top.
9. Add spring onion greens and mix. Serve piping hot.