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Egg Drop Soup [Dahn Far Tong - China]


4 c. chicken stock
2 tablespoon chinese wine or dry sherry
1 tsp. sesame oil
salt to taste
3 eggs, lightly beaten
3 tablespoon chopped spring (green) onions

Bring the stock to a boil; add wine and sesame oil. Taste and add salt if needed. Season beaten eggs with 1/2 tsp. salt. Pour beaten eggs slowly into the boiling stock, stirring once or twice. Serve immediately, sprinkled with spring onions.





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