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Beancurd Egg Drop Soup

Beancurd egg drop is a light and comforting dish, but also incredibly nutritious, providing a comforting and wholesome meal option that's perfect for any time of day.

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Beancurd Egg Drop Soup

Beancurd Egg Drop Soup

Main IngredientsBeancurd
CuisineOriental
CourseSoups
Prep Time10-15 minutes
Cook time15-20 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients

  • 100 gms beancurd
  • 2 eggs
  • 3 cups chicken stock
  • 2 spring onions with greens
  • 2 teaspoons cornstarch
  • 1 tablespoon light soy sauce
  • Salt to taste
  • Crushed black peppercorns to taste

Method

  1. Heat chicken stock in a non-stick wok.
  2. Cut beancurd into small cubes. Halve spring onion bulbs vertically, then slice horizontally and add to the stock.
  3. Chop the spring onion greens.
  4. Break eggs and separate the yolks and whites into two separate bowls.For this recipe use only the whites.
  5. Mix cornstarch with ¼ cup water in a small bowl.
  6. Add beancurd to the wok along with light soy sauce, salt and crushed black peppercorns.
  7. Add 2 tbsps of cornstarch mixture and mix.
  8. Whisk the egg whites and then add to the soup in a thin stream. It will coagulate and rise to the top.
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