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Beancurd Egg Drop Soup

Beancurd makes this healthy soup healthier. This recipe is from FoodFood TV channel

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Beancurd Egg Drop Soup

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Main Ingredients Beancurd, Eggs
Cuisine Oriental
Course Soups
Prep Time 0-5 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Beancurd Egg Drop Soup

  • 100 grams Beancurd
  • 2 Eggs
  • 3 cups Chicken stock
  • 1 Spring onion bulb
  • 2 teaspoons Cornflour
  • 1 tablespoon Light soy sauce
  • to taste Salt
  • to taste Freshly crushed black peppercorns
  • 2 stalks Spring onion greens
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Method

  1. Heat a non-stick wok and pour chicken stock into it.
  2. Cut beancurd into medium cubes. Slice spring onion bulb and add to the stock. Chop the spring onion greens separately and set aside.
  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.
  4. Take cornflour in another bowl, add ¼ cup water and mix well to make a slurry.
  5. When the chicken stock comes to a boil, add beancurd cubes, light soy sauce, salt and freshly crushed black peppercorns and mix well.
  6. Add half the cornflour slurry and mix well and cook till the soup thickens.
  7. Drizzle the egg white from a height into the soup and mix lightly. Add spring onion greens and mix.
  8. Pour into a serving bowl and serve piping hot.

Nutrition Info

Calories 253
Carbohydrates 4
Protein 21.5
Fat 17
Other Fiber Vitamin B12-1.8mcg
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