Egg drop soup, also known as egg flower soup, typically is a blend staple of Chinese cuisine. The trick is to get the eggs to form thin, silken strands rather than rubbery clumps in the soup. The secret lies in how the eggs poured into the broth. Egg drop soup is a wonderful accompaniment to spicy Asian food.

Egg Drop Soup Ingredients

☞Main ingredients: Eggs
☞Spices and sauces: Black pepper 1/2 teaspoon
Chicken broth 1can (10 oz)
☞Garnishes: Tomato 1/2 cup (8 tbs)
Green onion 1/4 cup (4 tbs)
☞Others: Cornstarch1 tablespoon
Sesame oil 1/2 teaspoon


▷Pour the chicken broth into a soup pot, add chopped pepper and tomatoes, then simmer them
▷While the broth is simmering, mix the cornstarch and water together completely
▷Break the eggs and beat them
▷When the soup is boiling, add the mixture of cornstarch and water and cover the pot to boil for a while
▷Slowly pour the beaten egg in the boiling soup and keep on stirring gently
▷Sprinkle green onion and sesame oil in the soup

Egg Drop Soup Nutrition Facts

Each serving contains Calories 81,
2 g Carbohydrates,
8 g Protein,
4 g Total Fat,
1 g Saturated Fat,
106 mg Cholesterol,
Trace Fibre, 866 mg Sodium.