Chinese Egg Drop Soup

Name: Chinese Egg Drop Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 3 pieces Egg (3 Whole Eggs lightly beaten); 4 cup Chicken Broth (4 cups Chicken stock or 4 cups water); 1 tbsp Cornstarch (1 tablespoon Corn flour); ½ tsp Ginger (1/2 teaspoon Ginger grated); 1 tbsp Soy Sauce (1 tablespoon Soy sauce); 3 pieces Scallion (3 stalks Spring Onion Greens chopped); ¼ tsp White Pepper (1/4 teaspoon White pepper powder); 200 g White Button Mushrooms (200 grams Button mushrooms quartered); ½ piece Lemon (1/2 Lemon slices for garnish (optional)) — optional; 0 pieces Thai chili (Thai Red chilli (Birds Eye Chilli) chopped, for garnish (optional)) — optional

A quick and classic Chinese soup where beaten eggs are stirred into a simmering, thickened broth of chicken stock, ginger, soy sauce, and mushrooms, creating signature ribbons.

25 minChinese

Servings4

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Vegetarian
Pescatarian

Steps

1To prepare Chinese Egg Drop Soup Recipe, get prep with all the ingredients first. To a cup of stock, add cornstarch and dissolve. Set aside. You can replace the stock with plain water also.
2In a saucepan, add some stock along with mushrooms, spring onions, ginger, soy sauce and ground white pepper. Bring it to a boil.
3Add the cornstarch slurry and stir and keep it on simmer till the soup has thickened.
4Stir in beaten eggs slowly and mix till they start spreading in ribbons.
5Turn the flame off and transfer the soup recipe to serving bowls.
6Garnish Chinese Egg Drop Soup with Lemon slices and chopped Bird's Eye Chili for that extra zing. Serve it with Crispy Noodle Salad or Sichuan Style Vegetarian Mapo Doufu.