Egg Drop Soup Recipe

By | Published , Last Updated: March 10, 2015 | Chinese, Soup | No Comment

A delicious and classic Chinese soup with beaten eggs in boiled chicken stock.
Egg Drop Soup

Eggs – 8, beaten
Chicken Stock – 3 litres
Green Peas – 150 gms
Spring Onions – 6, finely chopped
Watercress (or Parsley) – handful, finely chopped
Ginger – few thin slices
Soya Sauce – 2 tblsp
Ajinomoto – a pinch
Cornflour – 2 tsp, dissolved in 1/4 of water to a paste
Salt as per taste
Pepper Powder as per taste

1. Put the chicken stock in a pan over moderate heat.
2. When it begins to boil, add the spring onions, peas, watercress, ginger, salt and pepper.
3. Allow it to boil for 5 minutes.
4. Add the soya sauce, ajinomoto and the cornflour paste.
5. Stir well till it thickens.
6. Allow the soup to boil again.
7. Add the beaten eggs in drops to the soup.
8. Serve immediately.

image via

Feel free to comment or share your thoughts on this recipe of Egg Drop Soup from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected: