Simon Romanov

Pea Egg-Drop Macaroni Soup

INGREDIENTS 

– 2 cups elbow macaroni or other small pasta – 4 teaspoons toasted sesame oil – 1 1-inch piece ginger, peeled and finely chopped – 2 cloves garlic, finely chopped – 6 ⅓ cups low-sodium vegetable stock or broth

– 4 large egg – 1 ½ teaspoons sea salt, divided – Pinch of ground white pepper plus 1/4 teaspoon, divided – 2 ¼ cups peas, thawed if frozen – 2 scallions, finely chopped – Toasted white sesame seeds, Maggi seasoning sauce and chili oil for garnish (optional)

DIRECTIONS 

Bring a large saucepan of water to a boil over high heat. Add macaroni (or other pasta) and cook according to package directions. Drain and rinse with cold water.

Heat the saucepan over medium heat. Add sesame oil, ginger and garlic; cook, stirring, until fragrant 30 to 60 seconds. Add stock (or broth), increase heat to medium-high and bring to a boil.

Meanwhile, break eggs into a spouted measuring cup or a bowl with a spout. Season with 1/2 teaspoon salt and a pinch of white pepper. Whisk well.

Once the stock is boiling, season with the remaining 1 teaspoon salt and 1/4 teaspoon white pepper. Add the pasta and peas and increase the heat to high. 

When the soup comes to a boil again, very slowly trickle the beaten egg into the soup (no need to stir). Cook until the egg is set, 30 to 60 seconds.

 Ladle the soup into bowls and top with scallions. Garnish with sesame seeds, Maggi and chili oil, if desired.

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