Beancurd Egg Drop Soup Beancurd makes this healthy soup healthier. This recipe is from FoodFood TV channel By Sanjeev Kapoor 10 Feb 2021 in Recipes Course New Update Advertisment 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 Advertisment Method Heat a non-stick wok and pour chicken stock into it. Cut beancurd into medium cubes. Slice spring onion bulb and add to the stock. Chop the spring onion greens separately and set aside. 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. Take cornflour in another bowl, add ¼ cup water and mix well to make a slurry. When the chicken stock comes to a boil, add beancurd cubes, light soy sauce, salt and freshly crushed black peppercorns and mix well. Add half the cornflour slurry and mix well and cook till the soup thickens. Drizzle the egg white from a height into the soup and mix lightly. Add spring onion greens and mix. 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 #Chicken stock #Eggs #Light soy sauce #Salt #Spring onion bulb #Spring onion greens #Freshly crushed black peppercorns Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article