Chinese Egg Drop or Egg Flower Soup (Tang Hua T'ang)
Serves 4
The classic, delicately flavored egg soup often served in Chinese restaurants, is easy to prepare at home. Just open your pantry and grab a few cans of chicken broth, cornstarch, and flavorings, to get started. The beaten eggs are added at the end, by slowly pouring into the hot liquid, and as they cook, they become, as the Chinese refer to them, the flowers. The eggs add protein to this traditional comfort food. Slivered carrots and small cooked chicken pieces can be added for a richer soup.
Ingredients
| ½ cup water |
| 3 tablespoons cornstarch |
| 2 (14 - 14.5oz) can chicken broth (about 3.5 cups) |
| 2 teaspoons lite soy sauce |
| 1/8 tsp white pepper |
| 1/4 tsp turmeric (or a few drops yellow food coloring) |
| 3 eggs, lightly beaten |
| 1 tsp. sesame oil |
| 1 green onion, sliced thinly on diagonal |
Instructions
- In medium saucepan, stir together water and cornstarch until well blended.
- Add broth, soy sauce, pepper and turmeric or food coloring. Cook over medium-high heat, stirring occasionally, until broth is boiling and slightly thickened. Reduce heat to simmering.
- In a small bowl, beat together eggs and sesame oil.
- While stirring soup, slowly pour in eggs (which will separate into fine threads). Immediately remove from heat. Adjust seasonings, if desired.
- Sprinkle with green onion and ladle into deep soup bowls.