Egg drop soup
Egg drop soup, from above
Non vegEggChina

Egg drop soup

Golden ribbons swirling in a silky broth. Ten minutes, five ingredients, total calm.

15 minTime
5 gProtein each
mildSpice
Egg flowers2 chapters · 1 min read

Make it your way

Grandma's waySilky broth with egg ribbons, white pepper and sesame.
The original
80kcalsame
5 gproteinsame
0 gfibresame
15minutessame

Dan hua tang, egg flower soup.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Water4 cups chicken or vegetable stock
Ginger2 slices
Salt¾ tsp
Soy sauce1 tsp
White pepper¼ tsp
Cornflour (cornstarch)2 tbsp, in 4 tbsp water
Egg2, beaten
Sesame oil½ tsp
Spring onion (green onion, scallion)1 stalk, sliced

Method

4 steps
  1. 1Bring the stock to a boil with ginger, salt, soy and white pepper. Remove the ginger.
  2. 2Stir in the cornflour slurry and simmer until slightly thick.
  3. 3Turn the heat low. Stir the soup in one direction and pour the egg in a thin stream.
  4. 4Turn off the heat, add sesame oil and spring onion and serve.
Serve it like this

Ladle into small bowls with spring onion floating on top. Serve hot as a starter or beside rice and stir fries.

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Make it a meal

What goes with Egg drop soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yangzhou fried rice25 min
Bread or rice Scallion pancakes50 min
With a main Beef and broccoli25 min
With a main Tomato and egg stir fry15 min
To drink Doujiang40 min
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