Egg Drop Soup is an easy and healthy soup that can be prepared easily and quickly.
2 large Eggs
2 liters Water
2 tbsp Garlic, finely chopped
1 medium Onion, finely chopped
1 medium Carrot, finely chopped
3 tbsp Spring Onion Greens, finely chopped
Salt, to taste
1/2 tsp White/Black Pepper powder
1 cube Chicken Broth
1/8 cup Cornflour + 1/8 cup Water (for slurry)
1 tsp Sesame Oil
Spring Onion Greens, for garnish
Heat 2 liters of water in a saucepan.
Prep the veggies you want to add to the soup. I have finely chopped some garlic, onions, carrots, and spring onion greens.
Add the prepped veggies to the boiling water.
Add salt and pepper powder. Mix well and let it cook for a couple of minutes.
It’s time to add the chicken broth. You may use store-bought or homemade chicken stock.
Make a slurry by mixing 1/8 cup of cornflour with water. Add it to the soup. Let it cook for two more minutes.
Crack open two eggs in a bowl.
Beat the eggs to mix the yolk and white well.
Stir the boiling soup and slowly pour/drop the beaten to the mixture while stirring continuously in one direction.
This creates thin strands or ribbons of eggs in the soup. Stir for about 30 seconds till the eggs are cooked. Drizzle a little sesame oil and mix well.
Garnish with spring onion greens and serve hot.
- Category: Soups
- Method: Stovetop
- Cuisine: Chinese
Keywords: Vegetable Egg Drop Soup Indian, chinese egg drop soup recipe