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Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout | rasamalaysia.com

4.4
21

Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout | rasamalaysia.com

Egg Drop Soup

Egg drop soup – easiest and best Chinese egg drop soup recipe you’ll find online. Takes 10 minutes, delicious and much better than takeout.

Prep time:

Cook time:

Total Time:

Ingredients:

2 tablespoons corn starch
3 tablespoons water
1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
1/2 tomato, diced
3 dashes white pepper
1/2 teaspoon salt or to taste
2 large eggs, lightly beaten

Method:
In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.

Egg drop soup recipe. This egg drop soup calls for 3 ingredients: eggs, tomatoes, and chicken broth and takes 10 minutes to make! | rasamalaysia.com

Egg Drop Soup

Egg drop soup – easiest and best Chinese egg drop soup recipe you’ll find online. Takes 10 minutes, delicious and much better than takeout.

Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout | rasamalaysia.com

I am sure everyone has tried Chinese egg drop soup, either at Chinese restaurants, buffet, or takeout. Egg Drop Soup is always warm and comforting, with silky threads of eggs in the soup.

This egg drop soup is from my best-selling Chinese cookbook “Easy Chinese Recipes.” I added fresh tomatoes for a sweet tang. My recipe closely replicates the version I had in Shanghai but slightly thickened with corn starch. It’s eggy, soothing, and utterly comforting, especially on a cold day.

Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout | rasamalaysia.com

4.4
21

Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout | rasamalaysia.com

Egg Drop Soup

Egg drop soup – easiest and best Chinese egg drop soup recipe you’ll find online. Takes 10 minutes, delicious and much better than takeout.

Prep time:

Cook time:

Total Time:

Ingredients:

2 tablespoons corn starch
3 tablespoons water
1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
1/2 tomato, diced
3 dashes white pepper
1/2 teaspoon salt or to taste
2 large eggs, lightly beaten

Method:
In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.

Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout | rasamalaysia.com

  Yum

Egg Drop Soup Recipe

Serves 4 as part of a multicourse meal | Prep Time: 10 Mins | Cook Time: 5 Mins

Ingredients:

2 tablespoons cornstarch
3 tablespoons water
1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
1/2 tomato, diced
3 dashes white pepper
1/2 teaspoon salt or to taste
2 large eggs, lightly beaten

Method:

In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.

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