Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is also known as a simple-to-prepare soup in different European countries and Japan
2-3 serves
2 cups chicken broth
2 eggs
dash of coriander and dash of curry powder
parsley and green onions, chopped for garnish
2 tbsp corn starch + 1/3 cup water
salt and pepper
Spicy sesame oil for garnish
Bring broth to boiling point. Beat eggs and add them into broth, stir during this process. Add corn starch and water slurry for thickness. Season it. Remove from stove. Garnish with parsley and green onions and/ or spicy sesame oil.
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