Last night, I made the world’s simplest Chinese soup: Egg Drop Soup.
Now that I know how easy it is, I’m sure I’ll make it a lot more often. Let’s see if I can resist the temptation to tinker with simplicity.
It took about 2 minutes… this was the sum total of my mise-en-place, not including 3 cups of stock.
The small dish is soy, a pinch of sugar, and a pinch of salt; the large one is simply a beaten egg.