Egg Drop Soup Recipe
This is the ultimate egg drop soup—quick, delicious, with diced tomatoes just like the ones served in Shanghai. Ready in just 15 minutes, this easy and homemade Egg Drop Soup recipe rivals any takeout with its refreshing, comforting flavors and silky texture!
Servings: 4 people
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 14 oz (400g) chicken broth store-bought
- 1 cup water
- 1/2 tomato diced
- 3 dashes white pepper
- 1/2 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.
Nutrition
Serving: 4people | Calories: 52kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Cholesterol: 81mg | Sodium: 600mg