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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
Course Appetizer, Side Dish
Cuisine Chinese, deshi chinese
Servings 4 serves

Equipment

  • 1 pot for cooking

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

Instructions
 

  • In a pot add chicken stock and bring it to a boil.
  • add chopped ginger and shredded chicken.
  • beat three eggs and add a splash of water to make it evenly runny for smooth egg strings in the soup.
  • Add the egg and stir contiuoysly
  • add cornflour slurry to thicken the soup
  • Add salt, pepper, msg, chili, and spring onion, and give it one final mix.
  • serve hot with more chopped spring onion and a plate of crispy fried wonton or wrappers.
  • Enjoy!
Keyword bangladeshi street food, chinese soup, easy soup recipe, egg drop soup, soups