Egg drop ginger soup is a a flavourful and easy Chinese soup in which beaten egg is added in a chicken stock. The beaten egg is added like a thin stream at the final stage of cooking to the soup which in result gives a silky thread / strands like texture. Adding finely chopped ginger pieces to the soup gives a strong flavourful taste and also excellent for digestion and cold. Simple yet tasty and delicious soup to serve with a toast.
2 1/2 Cups Water
1 Tbsp Chicken powder
2 Tbsp Ginger, Finely chopped
3 Tbsp Spring Onion leaves, Finely chopped
Salt to taste
1/4 Tsp Pepper powder
1 1/2 Tsp Cornflour
Mix chicken powder in a measured amount of water and let it boil in a medium flame.
Add the chopped ginger pieces and boil it further for 3 minutes.
Meanwhile, mix cornflour with little water and keep aside.
Add spring onion leaves along with cornflour to the boiling ginger soup.
Let it boil in a medium flame till the soup gets thicken.
Break the egg and beat it with the fork.
Slowly drop the beaten egg to the soup and stir it vigorously using fork.
Add pepper powder and let it boil for couple of minutes.
As chicken powder contains salt, add salt after tasting the soup.
Once the egg gets cooked and soup gets its consistency, remove from the flame.
Serving Options :
Serve hot with Toasted bread.