Egg Drop Soup

• 1 1-1/2 pound pork bone
• 6 cups water
• 1 slice fresh ginger root
• 1 teaspoon rice wine
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 1 teaspoon cornstarch combined with 1 teaspoon water
• 2 eggs, beaten
• 1 green onion, sliced
• 2 tablespoons chopped ham
• 1 teaspoon sesame oil

Place pork bone in a large pot and add water and ginger. Bring to a boil, then
simmer for 2 hours. Discard bone. Add wine, pepper, and salt. Give cornstarch
mixture a stir, then add to soup while stirring. Bring soup to a boil and add
beaten eggs. Quickly stir in one direction only. Remove soup from heat. Add
green onion, ham, and oil. Serve hot.

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Chinese Imperial Palace Egg Drop Soup

6 C. Chicken Broth
1 large Egg, lightly beaten with 1 tsp. sesame oil
1/4 tsp. White Pepper
4 sliced Green Onion tops for garnish
Salt to taste

Preparation Instructions:
Bring the broth to a simmer over low medium heat. Very slowly stream in the
egg, use a fork to pull strands of the egg gently. Do not stir vigorously, you will
have a mess if you do. Add white pepper and salt. Continue to cook until egg
is done. Serve promptly.