This soup has similar elements to Egg Drop Soup but with more fillings and a significantly sweeter taste. A little seasoning of thin soy sauce, sesame oil and a touch of ginger gives the soup a fuller and decidedly Asian flavor.
It goes well as an accompanying soup to wash down steamed rice and its side dishes although I’d personally recommend a menu of Black Pepper Chicken or beef with Stir-Fry Greens in Oyster Sauce.
As always, be sure to drizzle in the egg white slowly to form long, thin strands and bring out the best in it. All in all, a great soup for fall to bring warmth to your table.