egg drop soup
1 min readYou will be hard pressed to find another recipe that is quite as quick, comforting, or foolproof as dan fa (literally, egg flower) soup. Perfect as a snack or as a light meal for one, the key is to pour the beaten egg in a thin stream at the very last minute to create silky strands that sit sus-pended in the soup. This soup is best eaten fresh because reheating will overcook the eggs.
Serves 2 eggs plus 1 egg white 2 tsp cornflour 500ml chicken stock 30g canned bamboo shoots, cut into slivers 1 tsp vegetable oil spring onion, diagonally sliced salt and ground white pepper 1 Beat the eggs and egg white together in bowl until frothy. In another bowl mix the cornflour and 1 tablespoon water into a slurry and set aside. 2 Bring the chicken stock to the boil in a large saucepan over a medium heat. Just before the stock boils, gradually stir in the cornflour slurry, then stir in the bamboo shoots, 1/2 teaspoon salt, a pinch Dper of pepper and the oil.
3 Reduce the heat to a simmer then gradually pour the beaten eggs in a thin stream, stirring, to form delicate ribbons. Season with more salt and pepper to taste, stir in the spring onion and serve immediately.
