Egg Drop Soup

5 from 1 vote

Cozy and comforting, this egg drop soup has got veggies, poached egg, and a warming broth. It's going to be your go-to meal this winter 🥣

Prep Time10

Cook Time20

Total Time30

Course: Snacks & Appetisers

Cuisine: Chinese

Diet: Halal

Servings: portions

Author: Richa

Mix the chicken stock paste or cube in boiling hot water & set aside.
4 teaspoons chicken stock paste or 1 chicken stock cube, 6 cups water

Heat 3 ½ teaspoons of sesame oil in a pot, add spring onion whites, ginger, & saute for a minute on high. Add carrots, beans and saute for a minute on high.
4 teaspoons toasted sesame oil, 4 tablespoons finely chopped spring onions white, 2 teaspoons ginger, ¼ cup finely chopped french beans, ¼ cup finely chopped carrots
Add chicken broth and boil for 2 minutes on medium.
Add corn flour slurry and cook for 2 minutes on low.
3 teaspoons corn flour dissolved in 3 tablespoons of water
Add green chillies & mix well.
4 green chillies finely chopped
Gently pour the whisked eggs in a circular motion while stirring continuously. This will make ribbon-like swirls in the soup. refer note 3.
1 egg
Season with light soy sauce & turn off the heat.
¼ teaspoon salt, 2 teaspoons light soy sauce
Just before serving, drizzle the remaining ½ teaspoon of sesame oil and garnish with chopped spring onions greens.
4 teaspoons finely chopped spring onions greens

Toasted sesame oil gives the authentic taste to the soup, but may be replaced with cooking oil of your choice.
You may use ¼th portion of dark soy sauce instead of light soy sauce. For this recipe, you may use ½ teaspoon of dark soy sauce.
To get ribbon-like swirls, you have to stir continuously while pouring eggs.