in China, Soup Recipes

Egg Drop Soup

updated

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Ingredients for 4 servings:

  • 1 can of corn
  • 1 tbsp cornstarch
  • 1 liter chicken broth
  • 2 eggs
  • 1 tsp soy sauce
  • 2 shallots, finely chopped
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Egg flower soup / egg enema soup

Strain the corn kernels through a sieve and let them drain. Bring the chicken broth (or instant broth) and corn to a boil. Stir in 2 tablespoons of cornstarch dissolved in a little broth and bring to a boil. Whisk the eggs and slowly add them to the broth, stirring constantly. Then turn off the heat. Season to taste with salt, pepper, and soy sauce. Garnish with finely chopped shallots and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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