Egg drop soup
Egg drop soup is a popular Chinese soup full of flavor
Servings 2
Ingredients
- 2 cups good quality chicken stock
- 1 egg
- 2 tsp corn flour
- 1-2 tbsp scallions (spring onions)
- 1 tbsp coriander leaves(optional)
- 1/2 tsp sesame oil
- a big pinch of turmeric powder
- salt, pepper & sugar (to taste)
- 1/4 cup water (optional)
Instructions
- Heat up the chicken stock with salt, pepper, sugar added to taste, and the sesame oil.
- Make a slurry out the cornflour, by either mixing it with a little bit of chicken stock or water. Keep the egg ready by beating it and adding a tsp of the cornflour slurry to it.
- Once the stock starts boiling, add the cornflour slurry. Constantly stir the soup till it thickens.
- Now using a fork pour the egg into the boiling soup, in a circular fashion, stirring constantly so that the egg forms thin strands.
- Simmer for a minute or two till the egg gets cooked. Garnish with finely chopped scallions and/or coriander leaves.
