Egg drop soup

Name: Egg drop soup
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 chicken breasts/thighs; 1 egg; 2 hardboiled eggs, chopped; 1/2 cup frozen carrots & peas; 1/2 cup sweet corn; 1/2 onion, sliced; 1/2 tbsp. butter; As required, water,; To taste, salt; To taste, black pepper powder; 1 tbsp. soy sauce; 1 tbsp. vinegar; As required, corn flour slurry; 2 tbsp. green onions; 1 tsp. chilli flakes

Sarvat Hanif @sarvathanif

Canada

Its autumn and that means beautiful fall colours and officially soup season.
The name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. Actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern.
There are many variations of egg drop soup, but this recipe is my take on the classic restaurant-style egg drop soup that you can make at home. It is quick and easy to make in just 15-25 minutes and tastes so cozy and comforting.
Let’s make soup!

Sarvat Hanif @sarvathanif

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Ingredients

25-30minutes

4 servings

2chicken breasts/thighs
1egg
2hardboiled eggs, chopped
1/2 cupfrozen carrots & peas
1/2 cupsweet corn
1/2onion, sliced
1/2 tbsp.butter
As required, water,
To taste, salt
To taste, black pepper powder
1 tbsp.soy sauce
1 tbsp.vinegar
As required, corn flour slurry
2 tbsp.green onions
1 tsp.chilli flakes

Saved

Steps

25-30minutes

1

Boil the chicken with salt and pepper powder till tender.
2

Drain and reserve the stock and shred the chicken, discard the bones if any.
3

Heat butter in a pot and add the onions and vegetables. Cook till soft.
4

Add the shredded chicken and mix and cook for 2 minutes.
5

Add the stock and corn. Bring to boil and then simmer.
6

Once the stock has come to a simmer, use a whisk or a fork to begin stirring the stock round and round to create a slow “whirlpool”.
7

Gradually drizzle in the beaten egg as you continue to stir the stock, and they will turn into those magical little ribbons. Cook till the egg is cooked.
8

Add the slurry and mix well cook to desired thickness.
9

Serve garnished with chopped eggs, green onion soy sauce, vinegar and sprinkle chilli flakes. Serve hot.