Chinese Egg Drop Soup recipe - ingredients, nutrition and when to eat it
This mild, silky soup is made by slowly stirring beaten egg into chicken broth as it simmers.
This mild, silky soup is made by slowly stirring beaten egg into chicken broth as it simmers. It's light and warming, and goes well with jajangmyeon or fried rice.
Soups & stews · 12 minutes to cook
Tips: Pour in the beaten egg in a thin stream, and avoid stirring vigorously right away to keep the silky strands intact.
Tips: If the chicken broth is already salty, add salt a little at a time to adjust the flavor.
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Ingredients (1 serving)
- Chicken stock — 300 ml
- Egg — 1 pc
- Green onion — 10 g
- Cornstarch — 1 tsp
- Water — 1 Tbsp
- Salt — 0.5 g
- White pepper — 0.2 g