Ingredients

Serves 4

4 cups chicken stock or Superior stock (available at specialty Asian Grocer or restaurants - important to use good stock)
2 tablespoons Chinese wine or dry sherry
1 teaspoon Sesame Oil
Salt to taste
3 eggs beaten lightly
3 tablespoons chopped spring onions

Method

Also known as Dahn Far Tong or 'Egg Drop Soup'

Place the stock in a wok or saucepan and bring to the boil, add wine and sesame oil.
 
Season beaten eggs with half teaspoon salt. Pour slowly into the boiling soup.
Stir once or twice and check the seasoning.
 
Serve at once, sprinkled with the chopped spring onions.