- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
Egg Drop Soup
Bee Yinn Low
- 2 cornstarch
- 1 plus three tablespoons water
- 1 3/4 homemade or store-bought chicken broth
- 1/2 tomato, diced
- 3 dashes white pepper
- 1/2 salt, or to taste
- 2 large eggs, beaten lightly
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.
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.
Calories per serving:39 calories
Dietary restrictions:Low Carb, Low Sodium Low Fat Abs, Sugar Conscious, Low Potassium, Kidney Friendly, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added