Egg Drop Soup

This is a pretty simple and quick soup recipe, something you can whip up in a few minutes if you've got the ingredients. This one comes from a one day cooking class I took with my mother on chinese cooking. The teacher was named Ming Chen, though I can't find any online link to share.

Ingredients

• ½ C carrot, shredded
• 2 tsp neutral oil
• ¼ C green onions, chopped and separated into whites and greens
• 1 Tbsp chicken stock base
• 6 C water
• 2 large eggs, beaten with 1 Tbsp water
• 1 Tbsp corn starch mixed with 1 Tbsp water
• ¼ lbs chicken or other protein, already cooked
• 1 C green vegetable (optional)
• Salt and white pepper

Steps

1. In a wok stirfry the carrot in the oil with ¼ tsp salt until the oil takes on a slight orange color
2. Add the white part of the chopped green onions and continue to stir for 10 seconds
3. Add water to the wok along with the chicken stock base and ½ tsp white pepper
4. Turn to high and bring to a boil and let boil for 1 minute
5. Add salt to taste
6. Slowly pour in corn starch mixture
7. Slowly pour in beat egg mixture into the wok, making a circular pattern
8. Add protein
9. Take off the heat, add the green part of the onions and green leafy vegetable
10. Serve in bowls and enjoy