Chinese Egg drop Soup / Egg flower soup

Name: Chinese Egg drop Soup / Egg flower soup
Total time: 900 s
Yield: 5 people
Cuisine: British
Ingredients: 2 large eggs; 1 tablespoon water; 1/2 cup frozen mixed vegetables; 400 mls water; 2 tablespoons corn 🌽 flour; 1/2 teaspoons salt; 1/2 teaspoon sesame oil; 1 tablespoon chicken stock powder; 2 tablespoons chopped spring onions

'Adn Kader @seikhlashati

Malaysia

One of my family's favourite soup during rainy season. Best served with noodles and fried wontons.

'Adn Kader @seikhlashati

Malaysia

One of my family's favourite soup during rainy season. Best served with noodles and fried wontons.

Saved

Ingredients

15 minutes

5 people

2large eggs
1 tablespoonwater
1/2 cupfrozen mixed vegetables
400 mlswater
2 tablespoonscorn 🌽 flour
1/2 teaspoonssalt
1/2 teaspoonsesame oil
1 tablespoonchicken stock powder
2 tablespoonschopped spring onions

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Steps

15 minutes

1

Prepare the eggs.
2

Add 1 tablespoon of water- to "flower" the eggs. then beat for 1 minute
3

Set aside
4

To make corn starch,mix corn flour to 3 tablespoons cold water. Stir well. Set aside
5

In the pot, bring the water to a boil. Add salt and sesame oil. Add mixed vegetables. Close the lid. Cook for about 1 minute, then turn down the heat
6

Stir the soup while adding the beaten 🥚.The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers.
7

Turn on the heat at low temperature.Add corn starch at this step. Stir well. Lastly,add chicken stock
8

Turn down the heat, sprinkle spring onions, and serve while still hot.