Egg Drop Soup with Shrimp
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Cooking tools:
- Wok
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Paring knife
- Spoon
Ingredients
- 6 cups chicken stock
- Salt and freshly ground white pepper to taste
- Pinch of cayenne pepper
- ½ cup frozen peas
- 16 medium shrimp peeled and deveined
- 2 tablespoons cornstarch mixed with ¼ cup cold water
- 2 eggs, lightly beaten with 1 teaspoon soy sauce
- 2 green onions, thinly sliced
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