We usually have egg drop soup at restaurants so I thought of trying it. Everybody loves it. The egg drops are a little on the thicker side but that is due to not whisking the eggs quickly enough when I poured it in the pan.
4 cups Chicken Stock or Water
3 Large Eggs, beaten with a pinch of sea salt and white pepper
1 to 2 Scallions, sliced
Tofu sliced into serving sizes
Freshly Ground White Pepper
Roasted Sesame Oil (optional)
1. Bring Tofu with the chicken stock to a rolling boil. Slowly stream the egg into the stock and whisking quickly with a fork to form fine shreds. Season the soup with sea salt.
2. To serve, top with chopped scallions, pepper and drizzle with sesame oil, if desired. Serve immediately.