need Recipe for Eggdrop soup

I like Mark Bittman's simple recipe for Egg Drop Soup. Its best made with homemade chicken stock, but store bought will do

Egg Drop Soup:

INGREDIENTS

4 cups chicken stock
4 eggs
1 tablespoon soy sauce, or to taste
Salt, if necessary, and freshly ground black pepper to taste
1/2 cup chopped scallions, both white and green parts
1 teaspoon sesame oil, or to taste


Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.

When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.

Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.

I like Mark Bittman's simple recipe for Egg Drop Soup. Its best made with homemade chicken stock, but store bought will do

Egg Drop Soup:

INGREDIENTS

4 cups chicken stock
4 eggs
1 tablespoon soy sauce, or to taste
Salt, if necessary, and freshly ground black pepper to taste
1/2 cup chopped scallions, both white and green parts
1 teaspoon sesame oil, or to taste


Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.

When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.

Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.

Ooh, sounds quick, easy, & delicious! Just the way I like it