fabulous fast food with Asian flavours
  

Chinese Recipes By Category: 
 

Egg Drop Soup

Recipe #: 141  |  Submitted By: yankit  |  Last Modified: 30 Jan 2009

Description: This is the most basic Chinese soup and can be made in an instant with some clear stock and an egg. The soup's success, however, depends on the technique of adding the egg to the soup.

Servings: 4 servings

Egg Drop Soup
  Share this recipe: Facebook  Twitter
Tags: EggSoup
You might also like:

Wonton Wrapper Crisps Soup
Wonton Wrapper Crisps Soup
Shark
Shark's Fin Soup
Japanese Omelette - Tamago Yaki
Japanese Omelette - Tamago Yaki

Ingredients for Egg Drop Soup

 1 egg

 900ml clear stock

 ½ tsp salt

 ½ tsp sugar

 1 tsp thin soy sauce

 2 long spring onions, green parts only, cut into tiny rounds


Directions for Egg Drop Soup

1. Beat the egg lightly.

2. Put the stock into a saucepan or wok and bring to the boil. Reduce the heat to a minimum. Steam in the beaten egg either through the gap of 2 chopsticks or along the back of a fork held about 20-25cm above the saucepan, moving the chopsticks or fork in a circular motion so that the egg covers the whole surface of the stock.

3. Remove from the heat and cover for 45 seconds to allow the egg to set into tender flakes. Add the salt, sugar and soy sauce, and sprinkle on the spring onion. Give the soup 2-3 generous stirs.

4. Transfer to a large warm soup tureen or individual soup bowls and serve.


Comments for Egg Drop Soup


Link to Egg Drop Soup

Bookmark this page using the following link: http://www.orientalcookbook.co.uk/chinese-141-egg-drop-soup.html

Do you have a website? You can place a link to this page by copying and pasting the code below.





Cuisines
Chinese
Thai
Japanese
Vietnamese

Search Recipes

List Recipes
In Alphabetical Order
By Ratings
By Most Recent
By Tags


Articles
Cooking Ingredients
Cooking Techniques
Equipments
Chinese Vegetables
Sauces
Chinese Tea
How to Use Chopsticks
More Articles ...

Discover More
Continental Cookbook