Shanghai Egg Drop Soup

Name: Shanghai Egg Drop Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 as part of a multi course meal
Cuisine: Chinese
Ingredients: 2 Tbsp cornstarch; 3 Tbsp water; 2 c chicken broth; 1 c water; 1/2 tomato, diced; 3 dash(es) white pepper; 1/2 tsp salt, or to taste; 2 eggs, lightly beaten

By Beth Renzetti
@elmotoo

Easy Chinese Recipes by Bee Yinn Low

This is mild and refreshing, with the sweet tang of fresh tomatoes.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

4 as part of a multi course meal

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 Tbsp

cornstarch
3 Tbsp

water
2 c

chicken broth
1 c

water
1/2

tomato, diced
3 dash(es)

white pepper
1/2 tsp

salt, or to taste
2

eggs, lightly beaten
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How to Make Shanghai Egg Drop Soup

Step-by-Step

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.

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