Chinese Egg Drop Soup, also known as Egg Flower Soup, is a simple and delicious Asian soup that can be a heart warming start to a meal or with a fillet of fish or chicken a high protein meal in itself. Because of its simple-to-prepare recipe, different versions of this wholesome soup are also popular in America,Europe and Japan.
It is salty, with a hint of white pepper in the background and loads of freshness from ginger and lemon. The egg should be really delicate, wispy thin, floating with spring onions on top of the soup.
Sometimes I add mushrooms and bean sprouts to this soup as well to enhance texture and flavour.
6 cups of chicken stock
2 tablespoons white vinegar
1 teaspoon grated fresh ginger
1 tablespoon fresh lemon juice
1/2 teaspoon white pepper
1 teaspoon salt( or to taste)
2 heaped tablespoon corn starch dissolved in 1/4 cup water
handful thinly sliced spring onion
This Is What You Do:
Reduce the heat to a simmer and stir in salt and pepper. Add the cornstarch mixture to the simmering soup, keep stirring till the soup has slightly thickened.
In a small bowl, whisk the eggs with 1 teaspoon corn starch.This will give you softer, silkier strands of egg.
Slowly pour the egg into the soup while continuously stirring. The egg should cook immediately. Turn off the heat, do not overcook the egg.
Add lemon juice and spring onions right before serving.
(To make chicken stock: 1/4 kg chicken with bones,caramelize it in 2 teaspoons of olive oil,add 9 cups of water, 4 garlic cloves ,one whole peeled onion, 2 tomatoes and 1 carrot. Let it simmer on low heat till the broth is reduced to approximately 6 cups. If you season the stock with salt then omit salt while using the stock for some recipe).