Chinese-Style Egg Soup

Name: Chinese-Style Egg Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1000 ml Water; 5 to 6 teaspoons Chinese chicken stock powder; 1 tsp Soy sauce; 1 dash Salt; 1 dash Pepper; 1 Egg; 1 Katakuriko slurry

cookpad.japan @cookpad_jp

I was aiming to achieve the taste of instant Chinese egg soup, and came up with this.

Depending on the brand, the flavor of the Chinese chicken stock powder will vary, so adjust the amount to taste. Also adjust the desired thickness with the amount of potato starch dissolved in water. Recipe by Hokkori-no

I was aiming to achieve the taste of instant Chinese egg soup, and came up with this.

cookpad.japan @cookpad_jp

I was aiming to achieve the taste of instant Chinese egg soup, and came up with this.

Saved

Ingredients

4 servings

1000 mlWater
5to 6 teaspoons Chinese chicken stock powder
1 tspSoy sauce
1 dashSalt
1 dashPepper
1Egg
1Katakuriko slurry

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Steps

1

Put the water, chicken stock powder, soy sauce, salt and pepper into a pan and heat.
2

Bring to a boil, then add katakuriko dissolved in water to thicken. While stirring, pour in the beaten egg a little at a time, then remove from heat.
3

When serving a Japanese meal, try this recipe! "A High-Class Taste with Shiro-Dashi - Kakitama-Jiru (Japanese Thick Egg-Drop Soup)".
https://cookpad.wasmer.app/us/recipes/144789-upscale-egg-drop-soup-with-shiro-dashi

Upscale Egg Drop Soup with Shiro-Dashi