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Restaurant style chinese egg drop soup

Chinese Egg Drop Soup is a light and comforting soup made with a savory broth, silky ribbons of beaten eggs, and a hint of soy sauce. Often garnished with spring onions, it’s a simple yet flavorful appetizer or side dish.
It is a popular street food. Commonly eaten as an evening snack in Bangladesh during winter.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 serves
Course: Appetizer, Side Dish
Cuisine: Chinese, deshi chinese
Ingredients Equipment Method

Ingredients
  

  • 4 cups chicken stock
  • 2 chicken stock cube optional
  • 3 eggs
  • 1 cup shredded chicken optional
  • 1/3 tsp Turmeric optional
  • 1/3 tsp chopped ginger
  • 1/2 cup chopped spring onion
  • 2 chopped green chili
  • 2 tbsp Cornstarch make a thick slury
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp msg/sugar optional

Equipment

  • 1 pot for cooking

Method
 

  1. In a pot add chicken stock and bring it to a boil.
  2. add chopped ginger and shredded chicken.
  3. beat three eggs and add a splash of water to make it evenly runny for smooth egg strings in the soup.
  4. Add the egg and stir contiuoysly
  5. add cornflour slurry to thicken the soup
  6. Add salt, pepper, msg, chili, and spring onion, and give it one final mix.
  7. serve hot with more chopped spring onion and a plate of crispy fried wonton or wrappers.
  8. Enjoy!