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| | Egg Drop Soup 2 eggs, beaten
1/2 tablespoon of sesame oil
5 tablespoons of wood ears, soaked
2 cups (500 ml) clear stock
2 ounces of (50 g) hearts of Chinese cabbages
3/4 teaspoon of salt, or to taste
2 1/2 tablespoons of vegetable oil or lard |
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Wash and slice the wood ears and cabbage hearts. Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs and fry until browned on both sides. Remove and cut into small pieces. Set aside. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG. Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve. |
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