Shanghai Egg Drop Soup
By
Beth Renzetti
@elmotoo
1
Easy Chinese Recipes by Bee Yinn Low
This is mild and refreshing, with the sweet tang of fresh tomatoes.
This is mild and refreshing, with the sweet tang of fresh tomatoes.
Rating:
★★★★★ 1 vote
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
How to Make Shanghai Egg Drop Soup
- 1In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
- 2Bring 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.
- 3Swirl 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.
