Something my mom used to make back in Taiwan. I don't have her exact recipe, but this is my rendition of it.
Ingredients:
3 1/2 quarts of low sodium chicken broth (or 14 cups water + 6 tbsp. chicken base)
5 scallions, chopped
3/4 cup bonito flakes
1 tbsp. sesame oil
1/2 tsp. white pepper
6 sheets of Nori (seaweed sheets for sushi)
Ingredients:
3 1/2 quarts of low sodium chicken broth (or 14 cups water + 6 tbsp. chicken base)
5 scallions, chopped
3/4 cup bonito flakes
1 tbsp. sesame oil
1/2 tsp. white pepper
6 sheets of Nori (seaweed sheets for sushi)
6 eggs, beaten
Cornstarch slurry (1/4 cup of reserved soup stock & 4 tbsp. cornstarch)
1. Pour chicken stock into a large stock pot. Add chopped scallion, bonito flakes, sesame oil, & white pepper. remove 1/4 cup of stock to a small bowl or measuring cup, stir in 4 tbsp. of cornstarch and set aside.
2. Bring stock to a boil, then reduce heat to a simmer. Cover & cook 10 minutes.
3. Increase heat to high & bring stock back up to a boil. Add torn nori sheets and stir to separate; let cook about minute. Stir in beaten egg, swirling constantly. When stock begins to boil again, stir in cornstarch slurry. Cook 2-3 minutes until soup is thickened.
4. Season with additional white pepper and sesame oil before serving, if desired.
Cornstarch slurry (1/4 cup of reserved soup stock & 4 tbsp. cornstarch)
1. Pour chicken stock into a large stock pot. Add chopped scallion, bonito flakes, sesame oil, & white pepper. remove 1/4 cup of stock to a small bowl or measuring cup, stir in 4 tbsp. of cornstarch and set aside.
2. Bring stock to a boil, then reduce heat to a simmer. Cover & cook 10 minutes.
3. Increase heat to high & bring stock back up to a boil. Add torn nori sheets and stir to separate; let cook about minute. Stir in beaten egg, swirling constantly. When stock begins to boil again, stir in cornstarch slurry. Cook 2-3 minutes until soup is thickened.
4. Season with additional white pepper and sesame oil before serving, if desired.
Add chicken base to water.
Add scallion.
Bonito flakes.
Add bonito flakes, sesame oil & white pepper.
Nori or seaweed sheets.
Totole chicken base, sesame oil & white pepper.
Remove 1/4 cup of soup stock to a measuring cup for the cornstarch slurry.
Cornstarch slurry and 5 eggs, beaten.
Add nori sheets (I put this one in whole, but it's probably a good idea to tear them up into pieces before adding to the soup stock).
Add beaten eggs and swirl constantly with a spoon to achieve the ribbony "egg drop" look.
Add cornstarch slurry.
Season with additional white pepper & sesame oil before serving.
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