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Published on 07 Feb 2018 / In Chinese food recipes

EGG DROP SOUP, also known as EGG FLOWER SOUP!! A soothing, comforting, and low calorie dish!! Deronda demonstrates her variation on this deliciously popular Chinese Soup!! Fast and easy to make, yet healthy to eat!! Click on SHOW MORE below for recipe...


4 cups (32 oz. Box) low sodium Chicken Broth or homemade broth
1 cup Shiitake Mushrooms, cleaned & chopped
1/2 green onion, thinly sliced
2 eggs, lightly beaten
2 teaspoons low-sodium Soy Sauce
1/2 teaspoon kosher salt
1-2 tablespoons Cornstarch (depending on the thickness of soup)
1 teaspoon Rice Vinegar, optional

1. Add 2 tablespoons of chicken broth to cornstarch. Whisk until cornstarch has dissolved. Set aside.

2. Add remaining chicken broth to a 4-quart cooking pan, over medium-high heat. Add shiitake mushrooms, soy sauce, salt, and 3/4 of sliced green onions (use remaining green onions to garnish top of soup). Bring broth to gentle boil. Add prepared cornstarch to broth, while stirring. Cook 2 minutes. Reduce heat to simmer.

3. Gradually add the beaten eggs in a show and steady stream while gently stirring broth with a fork or chop sticks...this will shred the eggs into ribbons as they cook.

4. Cook the soup for 1 more minute. Remove from heat.

5. Ladle the EGG DROP SOUP into bowls and garnish with the remaining sliced green onions!!

ENJOY!! -Deronda :)

Music by Kevin MacLeod (http://imcompetech.com)

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