Egg Drop Soup

Hi All ...
Today's soup is a Chinese Soup which is prepared by beaten eggs cooked in Chicken Broth. Its is also know as Egg Flower Soup.

You can add veggies, chicken or corn according to your choice. I love the thin and silky egg strands that float on the top of the soup.

It is originally from China but now its available in all the cuisines with different recipes.

Ingredients:

• 3 cups chicken broth
• 2 eggs
• 1/2 tomato (finely chopped)
• 2 tsp of cornflour in 1/2 cup of water
• 1/2 tsp pepper powder
• Salt acc.to taste
• A pinch of Ajinomoto (optional)

Garnish: Spring onion (Finely Chopped)

For Chicken Broth: (For 3-4 cups)

• 3-4 chicken pieces (I used boneless)
• 1 carrot
• 1 onion
• 2-3 cloves of garlic
• 3-4 tbsp parsley
• 1 bay leaf
• 2-3 black peppercorns
• 2-3 cloves 
• 4 cups of water
• 1/4 tsp Salt

Method:
For Chicken Broth: 

• Put all the ingredients along with water in a pressure cooker. Close the lid and cook on high flame till 2 whistles.
• After 2 whistles cook on low flame for 10-5 mins.
• Remove from fire. Once the pressure drops down, open the lid and strain the stock.

• Take out the chicken pieces, crumble them and keep them aside. Discard the veggies.
• Now take a heavy bottomed pan, pour the broth in it.
• Add chopped tomatoes, bring it to boil. Keep on low flame for 5-7 mins.

• Add cornflour mixture....Now the soup will start becoming thick.
• Beat the eggs nicely, add them in the soup. Keep stirring continuously.

• I added crumble chicken pieces too....If you want you can add them too otherwise skip this step.
• Add seasoning and simmer on low flame for 10-12 mins.

• Remove from fire.
• Garnish with spring onion and serve hot.
• Enjoy.

Note: You can add chopped mushrooms instead of tomatoes.....

Sending this recipe to :

        Julie's Blog