Everyone has tried Chinese egg drop soup, either at Chinese restaurants, buffets or during takeouts.
This soup is always warm and comforting, with silky and smooth strands of eggs in every spoon.
This particular recipe adds a sweet tang to the mix with fresh tomatoes, which closely resembles the type of egg soup served in Shanghai, but slightly thickened with starch.
For a wholesome meal and easy weeknight dinner, this dish comes highly recommend as it is eggy, soothing and utterly comforting – especially on a cold day.
Here’s a recipe that would taste better than any other restaurant.
Ingredients:
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 can or 400g store-bought chicken broth
- 1 cup or 250ml water
- ½ tomato, diced
- 3 dashes white pepper
- ½ teaspoon salt or to taste
- 2 large eggs, lightly beaten
Method:
- In a small bowl, mix the corn starch with the water. Stir until well-blended and set aside.
- Bring the chicken broth and water to a boil in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture.
- Stir the soup with a ladle and turn off the heat.
- Swirl the beaten eggs into the soup and immediately stir three times with a pair of chopsticks.
- Cover the pot with lid for two minutes. The eggs should be cooked and look like a pot full of silky threads.
- Dish out into individual serving bowls and serve immediately.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.