Egg drop soup recipe. This egg drop soup calls for 3 ingredients: eggs, tomatoes, and chicken broth and takes 10 minutes to make this egg drop soup.
Egg Drop Soup is a popular soup in the United States. However, I have never tasted a decent egg drop soup in the Chinese restaurants here, so much so that I dread and avoid Egg Drop Soup at all cost whenever I dine out. I frown at the sight of the goopy and MSG-laden soups served here. It all changed when I had Egg Drop Soup at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China.
The Egg Drop Soup served at Jesse was so mild and refreshing, with the sweet tang of fresh tomatoes. My Egg drop soup 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.
This recipe is sourced from my best-selling Chinese cookbook “Easy Chinese Recipes.”
Serves 4 as part of a multicourse meal
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
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.
Serves Egg Drop Soup with:
Kung Pao Chicken
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