Egg Drop Soup Recipe
Daily Value: 5%
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||19µg||5%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
The egg drop soup served at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China, is mild and refreshing, with the sweet tang of fresh tomatoes. My recipe closely replicates the version I had in Shanghai, but slightly thickened with cornstarch. It’s eggy, soothing, and utterly comforting, especially on a cold day.
- 2 tablespoons cornstarch
- 1 cup plus 3 tablespoons water
- 1 3/4 cups homemade or store-bought chicken broth
- 1/2 tomato, diced
- 3 dashes white pepper
- 1/2 teaspoon salt, or to taste
- 2 large eggs, beaten lightly
In a small bowl, mix the cornstarch with 3 tablespoons of the water. Stir to blend well. Set aside.
In a pot, bring the chicken broth and remaining water to a boil. Add the tomato, white pepper, and salt. Thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.
Swirl the beaten eggs into the soup and immediately stir around 3 times with a pair of chopsticks. Cover the pot with a tight-fitting lid for 2 minutes. The eggs should be cooked and form into silken threads.
Portion into individual serving bowls and serve immediately.
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