Egg Drop Soup
Origin of the recipe
Danhuatang is a chicken broth soup with eggs dissolved in it. It's also known as "egg drop soup" or, more romantically, "egg flower soup." It's a simple yet delicious and nutritious soup that can serve as a substitute for both a starter and a main course.
What do you need for cooking?
Ingredients
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Chicken broth
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Eggs
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Green onions
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Cornstarch
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Ground turmeric
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Sesame oil
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White pepper
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Sugar
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Salt
Kitchen utensils
- Knife
- Board
- Bowls
- Pot
- shoulder blade
Step-by-step recipe
Step 1:
Pour chicken broth into the pan and bring to a boil.
Step 2:
Chop the green onions and add the white part to the pan.
Step 3:
Add salt, white pepper, sugar, turmeric, stir and cook for 2 minutes on low heat.
Step 4:
Dissolve cornstarch in 150 ml of broth, add to the pan and stir.
Step 5:
Whisk the eggs in a bowl, add a teaspoon of cornstarch, and then slowly pour into the soup, stirring constantly.
Step 6:
Add sesame oil, chopped green onions, stir and remove from heat.
Step 7:
Serve garnished with green onions.
Cooking tips
When cutting green onions, remove the white part and reserve the green part for garnish.
The broth should not be boiling while adding the eggs.
