Egg Drop Soup
In a wok add chicken broth and wait for it to boil. Next add salt, sugar, white pepper, sesame seed oil. When the chicken broth is boiling add the vegetables to the wok. To thicken the sauce, whisk…
- Prep
- 19 min
- Cook
- 34 min
- Total
- 53 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
In a wok add chicken broth
In a wok add chicken broth and wait for it to boil.
Next add salt, sugar, white pepper
Next add salt, sugar, white pepper, sesame seed oil.
When the chicken broth is boiling
When the chicken broth is boiling add the vegetables to the wok.
To thicken the sauce, whisk together
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
Next add 1 egg slightly beaten
Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds
Serve the soup in a bowl
Serve the soup in a bowl and add the green onions on top.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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