Chinese Egg Drop Soup
In Chinese, the name of the soup is 蛋花 – 蛋花. I haven’t found the region of China where this soup comes from, but it is a classic Chinese soup. Chinese immigrants brought the traditions of this soup abroad and in Chinese restaurants, especially in the US, it is commonly served. In the classic version, this soup is prepared only with egg and green onion, but tofu, chicken, mushrooms, and seafood can be added.
This soup may not look like the most appealing food in the world, but it tastes great and is easy to make.
Preparation time: if the broth is available, it takes 10-15 minutes to prepare this soup
Level: Elementary
Quantity: For two
Ingredients:
750 ml of chicken broth
4 eggs, beaten
A handful of finely chopped green onions
0.25 tsp ground white pepper
Sea salt for seasoning
1 teaspoon sesame oil
2 teaspoons of cornstarch
Preparation:
- Beat the eggs until smooth, chop the green onion.
- Dissolve the starch in a little water.
- Bring the chicken broth to a boil, add the starch and mix. The broth will thicken slightly.
- Pour the egg into the soup in a thin stream and mix with a spoon.
- Add green onions and season the soup with ground white pepper, if necessary with sea salt, and add one teaspoon of sesame oil
Garnish the food with chopped green onions. Serve immediately.
Ready!!
