Egg Drop Soup
This light Chinese classic is on the table within 15 minutes. Thin ribbons of egg, crunchy vegetables, and a flavorful broth make this the perfect soup as an appetizer or light lunch. Finish it off with a spoonful of chili oil for some extra spice.
I prefer making my egg drop soup with only green vegetables. So leeks or spring onions, bell peppers, and bok choy. But you can also add Chinese cabbage and carrots.
Ingredients (4 p.)
- 1 tbsp sesame oil
- 3 cm ginger, grated
- 1 clove of garlic, pressed
- 1 leek
- 1 green pepper
- 1 pak choi
- 1,5 liters of broth (chicken or vegetable)
- 3 eggs
- Chili oil, to serve
Preparation
Cut the leek into thin rings. Finely chop the green bell pepper and cut the bok choy into thin strips.
Heat the sesame oil over medium heat and sauté the ginger and garlic. Then add the stock and bring it to a boil.
Next, add the leek and bell pepper. Simmer gently for 5 minutes.
Meanwhile, beat the eggs. Turn the heat down and gently stir the soup to create a whirlpool. Slowly pour the eggs into the soup while continuing to stir. This creates the characteristic ribbons of egg.
Add the bok choy and let it cook for another minute.
Divide the soup among bowls and finish with a spoonful of chili oil.
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Tips
Optionally add some grated ginger or a clove of garlic for extra flavor.
Also delicious with finely chopped spring onion as a garnish.
This soup tastes best when served immediately.
based on 2110 Review (s)
