Egg Drop Soup is easy to make Chinese soup recipe made with eggs, tomatoes, and chicken broth that takes only 10 minutes to prepare and tastes better than restaurant versions.
SOUP WITH CHINESE EGG DROP
Everyone has probably had Chinese egg drop soup, whether at a Chinese restaurant, buffet, or takeaway.
This soup is warm and soothing, with fluffy eggs in every bowl.
I added fresh tomatoes for a pleasant tang to this recipe from my best-selling Chinese cookbook “Easy Chinese Recipes.”
My version is very similar to the one I had in Shanghai; however, it is somewhat thickened with maize starch. It’s eggy, calming, and oh-so-warming, especially on a chilly day.
Is egg drop soup harmful to your health?
The serving size of this soup is only 72 calories. The soup also contains a significant amount of Vitamin C, essential for good health.
Is it possible to freeze egg drop soup?
When eggs are frozen, they turn rubbery. As a result, freeze the broth and add the eggs when ready to serve. This will be the finest reheated soup you’ve ever had!
How many calories are there per serving?
Each serving of this recipe has only 52 calories.
- corn starch (2 tbsp.)
- water (three tablespoons)
- 1 can store-bought chicken broth (14 oz. / 400 g)
- 250 mL (1 cup) water
- 12 cup diced tomato
- 3 sprinklings of white pepper
- salt to taste (1/2 teaspoon)
- 2 big, lightly beaten eggs
- The first step is to combine the corn starch and water in a small basin. Stir well to incorporate all of the ingredients. Remove from the equation.
- Combine both the chicken broth and water in a pot. Bring the combination to a boil. Thicken the soup using the corn starch mixture and add the tomato, white pepper, and salt. Turn off the heat and stir the soup with a ladle. Stir the beaten eggs into the soup three times with a pair of chopsticks as soon as possible. For 2 minutes, cover the saucepan with its lid. Cooked eggs should be formed into silken threads. Serve immediately by dividing the dish into individual serving bowls.