Shanghai Egg Drop Soup
This is mild and refreshing, with the sweet tang of fresh tomatoes.
2 cchicken broth
3 dash(es)white pepper
1/2 tspsalt, or to taste
2eggs, lightly beaten
How to Make Shanghai Egg Drop Soup
- In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
- 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.
- 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.