Egg Drop Soup
Egg Drop Soup is a popular soup in the United States it is famous healthy Chinese food connoisseurs in Shanghai, China.
The Egg Drop Soup is so mild and refreshing, with the sweet tang of fresh tomatoes. Egg drop soup recipe closely replicates the version in Shanghai but slightly thickened with corn starch. It’s eggy, soothing, and utterly comforting, especially on a cold day.
2 tablespoons corn starch
3 tablespoons water
1 ¾ cups (425 ml) homemade chicken broth or 1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 large eggs, lightly beaten
1. In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
2. Bring to boil the chicken broth and water 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.
3. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads.
4. Dish out into individual serving bowls and serve immediately.