Egg Drop Soup

Egg Drop Soup is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped spring onions and tofu are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. This was my first ever Egg Drop Soup, both in creation of, and that of consumption. I was amazed at the complete simplicity of this and the quality of the flavours. With such a short cooking time this is a perfect quick and easy lunch for that working afternoon or just when you wish to move on with other chores.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cuisine: Asia, Chinese

Courses: Soups

Difficulty: Beginner

Servings: 4

Ingredients

1000 ml chicken stock (or vegetable)
3 spring onions (sliced finely)
4 eggs (large)
4 tsp cornflour
2 tbsp water
2 tsp oil (sesame)
¼ tsp white pepper
¼ tsp rock salt
⅛ tsp turmeric
1 inch ginger

Instructions

1
In a pan place the chicken stock, the ginger and the white sliced parts of the spring onions. Bring this to a boil over a medium to high heat before reducing the heat to a simmer.
2
Create the cornflour slurry begin by adding the pepper, the turmeric, the salt and 2 tbsp of water in a small bowl or cup. Using a fork stir or whisk until the cornflour has completely dissolved, ensure you get every little bit of it blended into the liquid. Add this to the pan of soup and mix well with a spatula or wooden spoon.
Stir the slurry again immediately before adding it because cornflour settles quickly. Pour it into the simmering stock while stirring so the soup thickens smoothly without lumps.
3
Scramble the eggs in a separate bowl with a fork and very gently drip this into the soup through the tines of a fork or between the ends of 2 chopsticks (Kuàizi), move the bowl slowly around the pan to distribute the egg. Permit the eggs to set for a few second prior to gently stirring them to break up the egg into the size of pieces that you desire. They should resemble noodles as per the picture.
Keep the soup at a gentle simmer as the egg is added. Let the first ribbons set briefly before stirring; vigorous boiling or immediate stirring breaks them into very small pieces instead of long strands.
4
Drizzle half the sesame oil over the soup whilst in the pan, then serve into each bowl. Adding the remainder of the sesame oil and the green ends of the spring onion.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 120.04kcal

% Daily Value *
Total Fat 7.70g12%
Saturated Fat 1.95g10%
Cholesterol 191.19mg64%
Sodium 1034.42mg44%
Potassium 116.23mg4%
Total Carbohydrate 4.29g2%
Dietary Fiber 0.21g1%
Sugars 1.43g
Protein 8.20g17%

Calcium 38.66 mg
Iron 1.06 mg
Vitamin D 1.00 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian option simply replace the chicken stock for the same quantity of vegetable stock.