ReceptnaptárEgg drop soup (Chinese egg soup)
Egg drop soup (蛋花汤 in Chinese) is the quick, light soup of Chinese meals: clear stock, egg ribbons, sesame oil and spring onion. It is ready in 15 minutes and is a comfort when you have a cold. The egg sets into silky ribbons if you pour it in slowly.
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Method
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- Bring the stock to a boil with the ginger and soy sauce and simmer for 3-4 minutes.
- Mix the cornstarch with the cold water until smooth. Slowly pour it into the simmering soup, stirring, until slightly thickened (1-2 minutes).
- Lower the heat so the soup barely bubbles. Pour in the beaten egg in a thin stream, in circles, using a fork or chopsticks.
- Don't stir for 10 seconds, let the egg set into ribbons, then stir gently once.
- Remove from the heat, add the sesame oil and white pepper. Season with salt.
- Sprinkle with spring onions and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pour the egg slowly for fine ribbons.
- Don't boil it hard, or the egg will break up.
- Without good stock the soup is bland, so use a good homemade stock.
- You can add corn or mushrooms.
Frequently asked questions
Gluten-free?
Yes, with tamari soy sauce.
Can it be frozen?
Not really, it is best fresh.
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