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 Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Chinese Recipes
Cuisine: Egg
Keyword: Egg Drop Soup
Servings: 4 people
Calories: 52kcal
- 2 tablespoons corn starch
- 3 tablespoons water
- 14 oz (400g) store-bought chicken broth
- 1 cup 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.
Serving: 4people | Calories: 52kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Cholesterol: 81mg | Sodium: 600mg