This fluffy and silky Chinese egg soup is absolutely delicious! The timing of the cornstarch slurry is perfect, creating a comforting and warming bowl that you'll love!
Ingredients
4 servings- Egg1-2
- ★Water1000 ml
- ★Chicken bouillon powder5-6 tsp (or 4 tsp if using paste-type such as Chuandou or Wei Ba)
- ★Soy sauce1 tsp
- ★Salta pinch
- ★Black peppera pinch
- ★Cornstarch1.5-2 tbsp
- ★Water1.5-2 tbsp
Directions
10 min- 1
Pour 1000 ml of ★water into a pot, add 5-6 tsp of ★chicken bouillon powder, 1 tsp of ★soy sauce, a pinch of ★salt, and a pinch of ★black pepper. Heat over medium heat.
- 2
Once the broth comes to a boil, slowly pour in the cornstarch slurry (made by mixing 1.5-2 tbsp of ★cornstarch with 1.5-2 tbsp of ★water) while stirring with a ladle until the soup thickens throughout.
- 3
In a separate bowl, crack 1-2 eggs and beat well with chopsticks.
- 4
Slowly drizzle the beaten egg into the pot while stirring gently with chopsticks in a circular motion.
- 5
Once all the egg has been added, stir gently about 10 more times, then immediately remove from heat.
- 6
Taste the soup and adjust the seasoning by adding a little more ★chicken bouillon powder if needed, then serve.
Tips
Creating a proper cornstarch slurry with good thickening ensures the egg becomes beautifully fluffy. Since chicken bouillon powder varies by brand, taste and adjust the seasoning as needed.
Nutrition
Per serving- Calories30 kcal
- Protein2.1 g
- Fat1.1 g
- Carbs3 g
- Sodium1.4 g
This fluffy and silky Chinese egg soup is absolutely delicious! The timing of the cornstarch slurry is perfect, creating a comforting and warming bowl that you'll love!
Ingredients
4 servings- Egg1-2
- ★Water1000 ml
- ★Chicken bouillon powder5-6 tsp (or 4 tsp if using paste-type such as Chuandou or Wei Ba)
- ★Soy sauce1 tsp
- ★Salta pinch
- ★Black peppera pinch
- ★Cornstarch1.5-2 tbsp
- ★Water1.5-2 tbsp
Directions
10 min- 1
Pour 1000 ml of ★water into a pot, add 5-6 tsp of ★chicken bouillon powder, 1 tsp of ★soy sauce, a pinch of ★salt, and a pinch of ★black pepper. Heat over medium heat.
- 2
Once the broth comes to a boil, slowly pour in the cornstarch slurry (made by mixing 1.5-2 tbsp of ★cornstarch with 1.5-2 tbsp of ★water) while stirring with a ladle until the soup thickens throughout.
- 3
In a separate bowl, crack 1-2 eggs and beat well with chopsticks.
- 4
Slowly drizzle the beaten egg into the pot while stirring gently with chopsticks in a circular motion.
- 5
Once all the egg has been added, stir gently about 10 more times, then immediately remove from heat.
- 6
Taste the soup and adjust the seasoning by adding a little more ★chicken bouillon powder if needed, then serve.
Nutrition
Per serving- Calories30 kcal
- Protein2.1 g
- Fat1.1 g
- Carbs3 g
- Sodium1.4 g
Tips
Creating a proper cornstarch slurry with good thickening ensures the egg becomes beautifully fluffy. Since chicken bouillon powder varies by brand, taste and adjust the seasoning as needed.