Name: Egg_Drop_Soup recipe by Shikha Yashu Jethi at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Chicken Broth; Eggs 2; oil 2 tbsp; French beans 1/4 cup; chopped Green Bell peppers 1/2 cup chopped; Corn 1/4 cup frozen (optional); Onion 1/4 cup chopped; Ginger Paste 1 Tsp; Salt to taste; Red chili sauce 2 Tbsp; Black pepper 1 Tsp; Soya sauce 2 tbsp; Cornstarch 3 Tbsp

ABOUT Egg_Drop_Soup RECIPE

Egg drop soup is a traditional Chinese soup of wispy beaten eggs in boiled chicken broth. Vegetables, meat and seafood, are commonly added to the soup. The soup is finished by its defining characteristic, a thin stream of beaten eggs that is added to boiling broth in the final moments of cooking. The result is thin, silken strands of cooked egg that float in the soup.

Ingredients Serving: 4

Chicken Broth
Eggs 2
oil 2 tbsp
French beans 1/4 cup
chopped Green Bell peppers 1/2 cup chopped
Corn 1/4 cup frozen (optional)
Onion 1/4 cup chopped
Ginger Paste 1 Tsp
Salt to taste
Red chili sauce 2 Tbsp
Black pepper 1 Tsp
Soya sauce 2 tbsp
Cornstarch 3 Tbsp

Instructions

Heat oil in a saucepan and add onion and saute it for one minute.
Add chopped vegetables one by one. Add chili sauce, Soya sauce, and mix it well with vegetables.
Add water or chicken broth and allow it to boil for 6-7 minutes. Now add cornstarch mixed with 1/2 cup of water.
Allow it to thicken and boil. Whip eggs add salt and whip it.
Now drop these eggs with the help of spoon into the boiling soup and cook for another 2 -3 minutes.
Serve it hot and top it with chopped green onions/ Fresh Coriander Leaves