Egg Drop Soup
This is the ultimate egg drop soup. Ready in just 15 minutes, this easy and homemade Shanghai style recipe uses diced tomatoes for a refreshing, authentic flavor. It rivals any takeout with its comforting taste and perfect silky texture!
Servings: 4 people
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 14 oz chicken broth store-bought
- 1 cup water
- ½ tomato diced
- 3 dashes white pepper
- ½ teaspoon salt or to taste
- 2 large eggs lightly beaten
Instructions
- In a small bowl, mix the cornstarch with water and stir until well blended. Set aside.
- Bring the chicken broth and water to a boil in a pot. Add the tomato, white pepper, and salt, then thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.
- Swirl the beaten eggs into the soup and immediately stir three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form silken threads.
- Serve immediately by dishing the soup into individual serving bowls.
Video
Nutrition
Serving: 4people | Calories: 72kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 361mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg