*Easy egg drop soup recipe- this simple restaurant-style recipe that even children will enjoy!
*Egg drop soup calories- low in calories and naturally gluten-free.
*15 minutes soup- so much quicker, tastier, and healthier than take-out!
What Is Egg Drop Soup?
- It is a classic Chinese soup, it’s called “egg flower soup” in Chinese.
- Packed with broth, eggs, white or black pepper, and green onions.
- It’s a healthy and comforting soup with low calories and high protein.
- In addition, it’s simple and quick to make at home.
How To Make Egg Drop Soup?
- Bring the chicken stock to a simmer.
- Add cornstarch water, stirring constantly during the process.
- Whisk together the eggs and egg whites in a bowl, stir the eggs in the same direction.
- Add salt and white pepper.
- Sprinkled with green onion and sesame oil.
What Are Egg Drop Soup Ingredients?
Chicken stock, eggs, and cornstarch.
What Are Egg Soup Seasonings?
Scallions, salt, sesame oil and white pepper.
How To Make Egg Flower Soup Soft and Tender?
- Cornstarch water– Add cornstarch water before the egg.
The best ratio is 1.5 teaspoons of cornstarch to 45c.c. of water, mix well, and then mix with 1Liter stock.
What ‘s The Tips?
- Whisk the eggs in the same direction and evenly fused in a bowl.
So that it won’t clump together when it’s cooked. - In order to create long egg ribbons, you need to:
- Make sure chicken stock is in the boil.
It won’t create long egg ribbons if the stock does not reach a simmer. - You need to pour the whisked eggs slowly into the soup with stirring.
So that eggs will form a piece, not beautiful egg ribbons.
- Make sure chicken stock is in the boil.
What Do You Serve With Egg Flower Soup?
This soup would be delicious when served with:
LO MEIN
MONGOLIAN BEEF
MOO GOO GAI PAN
KUNG PAO SHRIMP
BUBBLE TEA
Egg drop soup is low in calories and high in protein. This easy egg drop soup recipe is so much quicker and tastier that anyone can make at home.
Ingredients
- 1 Liter chicken stock
- 3 eggs
- 1.5 teaspoons cornstarch, with water 45c.c.
Seasonings:
- 1.5 teaspoons salt
- A pinch of white pepper
- 1/2 teaspoons sesame oil
- 3 green onion, sliced
Instructions
- Bring the chicken stock to a simmer.
- Add cornstarch water stirring constantly during the process, so that the cornstarch water and the broth are evenly blended.
- Whisk together the eggs and egg whites in a bowl. Stir the eggs in the same direction with chopsticks until the egg white and egg yolk are evenly fused.
- Once the broth reaches a simmer, use a spoon to stir the broth in clockwise with evenly spread. Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
- Add salt and white pepper to taste. At the same time, stir with a spoon to spread the seasoning evenly.
- Serve immediately, sprinkled with green onion and sesame oil.
Nutrition Information:
Calories: 109kcal (5%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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