Hong Kong nutritionist’s recipe for a quick and easy egg drop soup
Experiment with this basic recipe by swapping the eggs for tofu or adding different vegetables and even dried shrimp.
Egg drop soup is easy to make, nutritious and versatile. Photo: ShutterstockEvery week, Talking Points gives you a worksheet to practise your reading comprehension with exercises about the story we’ve written.
Soup holds a special place in Cantonese cuisine. There are a variety of flavours for every season. Some soups, like pork lung soup, require meticulous preparation and hours of boiling. Many Cantonese chefs consider anything cooked for less than three hours “quick-boiled”.
For those who do not have the luxury of time, simpler options like egg drop soup (蛋花湯) are quick to prepare. Kathy Ng Yiu-fan from Kat-Spirit Nutrition Centre in Hong Kong said the dish is not just visually appealing but also a healthy and nutritious option. It can easily be included in a teenager’s daily meals.
“This comforting soup can be eaten as a light starter, or a main course paired with rice and side dishes. It is also easy to digest, making it a good choice when you’re feeling unwell,” the senior nutritionist explained.
The dish is also known as egg flower soup. It is made by gently pouring beaten eggs into a hot broth to create yellow ribbonlike strands. Cornflour is used as a thickening agent to give the soup a smooth, silky texture.
“Egg drop soup is low in calories but relatively high in protein. Every 100 grams contain 27 calories, 0.6 grams fat, 3.9 grams of carbohydrates and 1.2 grams of protein,” Ng said.
Eggs also contain nutrients such as vitamin B12. This is essential for producing red blood cells and developing teenagers’ brains and nervous systems.
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It is a very versatile dish, too. For example, the eggs can be easily swapped for tofu. To get the “egg ribbon” strands, you could use tofu sheets or drizzle a mixture of cornflour and water into the hot broth to create a similar effect.
Other creative ways to “dress up” the soup include adding peas, carrots, mushrooms or spinach. Those who want to make it more flavourful without using too much salt can consider adding herbs and spices like garlic, ginger, or turmeric.
“You can even experiment with dried shrimp or fish to give it an umami taste,” Ng said. She offered up a basic recipe that can be adjusted to your own tastes, adding: “Just remember to go easy on the salt.”
Easy egg drop soup (serves two)
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2 large eggs
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3 cups low-sodium chicken/vegetable stock
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1 spring onion
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2 tbsp cornflour
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3 tbsp cold water
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¾ tsp salt (gradually add to your taste)
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½ tsp white pepper (gradually add to your taste)
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1 tsp sesame oil
Directions
1. Wash the spring onions and chop them into small pieces. Separate the white parts from the green parts.
2. Crack the eggs into a medium bowl and whisk until smooth.
3. In a separate bowl, combine the cornflour with the cold water. Stir until the cornflour is completely dissolved and the mixture is smooth.
4. Pour the soup stock into a medium pot and add the white parts of the spring onions. Bring the broth to a simmer over high heat.
5. Once the broth is simmering, reduce the heat to medium-low. Gradually pour in the cornflour mixture. Keep stirring until the broth thickens slightly.
6. Using a ladle, slowly drizzle the beaten eggs into the broth. Move the ladle in a slow, circular motion above the pot as you pour to create the egg ribbons.
7. Season gently with salt, white pepper, and a few drops of sesame oil, tasting as you go.
8. Serve the hot soup in individual soup bowls and garnish with the green parts of the spring onions. Serve immediately.
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