Egg Drop Soup Recipe


Nutrition

Cal/Serving: 92
Daily Value: 5%
Servings: 4

Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat4g6%
Saturated1g6%
Trans0g0%
Carbs8g3%
Fiber0g1%
Sugars2g0%
Protein6g12%
Cholesterol96mg32%
Sodium480mg20%
Calcium22mg2%
Magnesium10mg2%
Potassium182mg5%
Iron1mg4%
Zinc1mg3%
Phosphorus82mg12%
Vitamin A266IU5%
Vitamin C2mg4%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg12%
Niacin (B3)2mg9%
Vitamin B60mg6%
Folic Acid (B9)19µg5%
Vitamin B120µg4%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K1µg2%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Pretzel Peanut Butter Cups
This recipe comes from Sally's Baking Addiction, by Sally McKenney. Homemade peanut butter cups...
Sautéed Kale with Dried Plums and Coconut
Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California dried plums...
Pumpkin Waffles with Wheat Germ
Spice up your morning routine with these quick and easy waffles. Kretschmer added pumpkin for a...

Egg Drop Soup
Bee Yinn Low

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.

3.555555
Ratings54

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Click here to see more recipes from RasaMalaysia.com

Servings: 4
Cuisine: Chinese

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human