A warm, comforting bowl of goodness! This Chinese Egg Drop Soup is light, flavourful and so easy to enjoy. Perfect for a cosy meal or when you’re craving something warm and delicious.
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Ingredients:
-Chicken stock 1 & ½ liters
-Kali mirch (Black pepper) crushed ½ tsp
-Safed mirch powder (White pepper powder) ¼ tsp
-Bareek cheeni (Caster Sugar) ½ tsp (Optional)
-Iodized Himalayan pink salt ½ tsp or to taste
-Chicken powder 1 tsp (Optional)
-Soy sauce 1 & ½ tbs
-Til ka tel (Sesame oil) 1 tsp
-Cornflour 3-4 tbs
-Water 3 tbs
-Anday (Eggs) 3
-Hara pyaz (Spring onion) Leaves chopped ¼ Cup
Direction:
-In a cooking pot, add chicken stock, bring it to a boil.
-Add in black pepper crushed, white pepper powder, caster sugar, pink salt, and chicken powder.
-Add soy sauce, and sesame oil and mix well.
-In a bowl, add cornflour, water, whisk well, cornflour slurry is ready, add in stock, mix well, cook until soup thickens.
-In a bowl, add eggs, whisk well & gradually add into prepared soup, gently mix well.
-Add spring onion, mix well & serve!
