shanghai egg drop soup

Name: Shanghai Egg Drop Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoon(s) cornstarch; 3 tablespoon(s) water; 2 cup(s) chicken broth; 1 cup(s) water; 1/2 - tomato, diced; 3 dash(es) white pepper; 1/2 teaspoon(s) salt, or to taste; 2 - eggs, lightly beaten

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24 Pinches 2 Photos

Beth Renzetti

Updated on Aug 25, 2014

Easy Chinese Recipes by Bee Yinn Low This is mild and refreshing, with the sweet tang of fresh tomatoes.

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i think the photo was taken by the author of the cookbook, Bee Yinn Low.

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 as part of a multi course meal

Ingredients

2 tablespoons cornstarch
3 tablespoons water
2 cups chicken broth
1 cup water
1/2 - tomato, diced
3 dashes white pepper
1/2 teaspoon salt, or to taste
2 - eggs, lightly beaten

How To Make shanghai egg drop soup

Step 1

In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Step 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.
Step 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. Dish out into individual serving bowls and serve immediately.
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