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Egg Flower Soup
A silky Chinese egg drop soup, whisking eggs into chicken stock with soft tofu and fresh spring onion.
Total time
15 min
Prep
5 min
Cook
10 min
Difficulty
easy
Cuisine
Chinese
Ingredients
1.2Lgood quality chicken stock
2eggs, lightly beaten
150gsilken tofu, cubed
1 tbspcornflour mixed with 2 tbsp water
1 tspsoy sauce
1 tspsesame oil
2spring onions, sliced
white pepperto taste
Instructions
1
Bring stock to a gentle boil. Season with soy and white pepper.
2
Stir in cornflour slurry to lightly thicken.
3
Add tofu and heat through.
4
Slowly pour beaten eggs into the soup in a thin stream while stirring gently in a circle.
5
Stir in sesame oil.
6
Serve in bowls topped with spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
69
Protein
5.4g
Fat
4.8g
Carbs
1.2g
Fiber
0.3g
Sodium
109mg
Reviews
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