How to make Beancurd Egg Drop Soup -
Beancurd makes this healthy soup healthier.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Beancurd, Eggs (अंडे)
Cuisine : Oriental
Course : Soups
You can also find more Soups recipes like Sopa De Camarao Saffron Seafood Bisque Hot And Sour Vegetable Soup Cream of Spinach Soup - SK Khazana
Beancurd Egg Drop Soup Recipe Card
Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Beancurd Egg Drop Soup Recipe
Beancurd 100 grams
Eggs 2
Chicken stock 3 cups
Spring onion bulb 1
Cornflour 2 teaspoons
Light soy sauce 1 tablespoon
Salt to taste
Freshly crushed black peppercorns to taste
Spring onion greens 2 stalks
Method
Step 1
Heat a non-stick wok and pour chicken stock into it.
Step 2
Cut beancurd into medium cubes. Slice spring onion bulb and add to the stock. Chop the spring onion greens separately and set aside.
Step 3
Break the eggs, one at a time, separate the yolks and whites and put them in separate bowls. You can use the yolks in some other dish.
Step 4
Take cornflour in another bowl, add ¼ cup water and mix well to make a slurry.
Step 5
When the chicken stock comes to a boil, add beancurd cubes, light soy sauce, salt and freshly crushed black peppercorns and mix well.
Step 6
Add half the cornflour slurry and mix well and cook till the soup thickens.
Step 7
Drizzle the egg white from a height into the soup and mix lightly. Add spring onion greens and mix.
Step 8
Pour into a serving bowl and serve piping hot.
Nutrition Info
Calories : 253 Kcal
Carbohydrates : 4 gm
Protein : 21.5 gm
Fat : 17 gm
Other : Vitamin B12-1.8mcg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
