Vegetarian Egg Drop Soup

Judy Chao’s specialty for her dad’s birthday. Reminds me of shark fin soup without the shark fin. I think it might have been the stock she used…Big asian can of something.

4 C vegetable stock
2 eggs, beaten lightly
2 green onions, chopped
1 tsp soy sauce
¼ tsp white pepper
½ tsp sesame oil
2 Tbsp cornstarch mixed with 2 Tbsp water
optional: ½ C canned/fresh corn

Heat stock and add soy sauce, white pepper, sesame oil. Add cornstarch mixture and raise heat until soup begins to slightly boil.

Remove from heat and slowly drizzle the beaten egg over the top of the hot soup with one hand while gently stirring with the other. The egg will cook when it comes into contact with the soup. Add the green onions and heat a little more back on the stove.

Serves 5-6