Starter
Chinese Egg Drop Soup
10 minServes 3Nutri-Score B€
B
10 min
10 minChinese Egg Drop Soup
what you need
Ingredients
eggs (beaten with a pinch of salt)Dairy3 pieces
chicken brothPantry750 ml
saltSpices5 g
garlic (minced)Produce2 pieces
white pepper (ground)Spices1 g- cornstarch (mixed into a slurry with water)Pantry12 g
water (for the cornstarch slurry)Other45 ml- sesame oilPantry5 ml
spring onion (chopped)Produce2 pieces
per serving
Nutrition
90kcal
- Carbs
- 5 g
- Proteins
- 7 g
- Fat
- 5 g
what you’ll use
Tools
Saucepan
Mixing bowl
Whisk
step by step
Method
- Step 1
Beat the eggs
- Beat the eggs with a pinch of salt in a bowl.
- Set aside.
- Step 2
Simmer the broth
- Bring the chicken broth to a boil in a pot.
- Add the minced garlic, white pepper and salt.
- Reduce the heat and bring to a gentle simmer.
- Step 3
Add the eggs
- Pour the beaten eggs gently into the simmering soup while stirring slowly.
- Step 4
Thicken the soup
- Stir in the cornstarch slurry.
- Keep stirring until the soup reaches the desired consistency.
- Step 5
Season and finish
- Taste and add more salt and white pepper if needed.
- Finish with sesame oil and chopped spring onions.
most cooked first