Hong Kong nutritionist’s recipe for a quick and easy egg drop soup

Published: 
Listen to this article

Experiment with this basic recipe by swapping the eggs for tofu or adding different vegetables and even dried shrimp.

Doris Wai |
Published: 
Comment

Latest Articles

Hong Kong nutritionist’s recipe for a quick and easy egg drop soup

Exhibition highlights the 170-year old journey from Hong Kong to San Francisco

Crack the code to perfection

Help! I struggle with self-harm and don’t know who to turn to

InfoSpark: See how your feet compare to these basketball players

Funding for US State Department programmes frozen, leaving scholars stranded

Egg drop soup is easy to make, nutritious and versatile. Photo: Shutterstock

Every 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.

Kathy Ng Yiu-fan is a senior nutritionist at Kat-Spirit Nutrition Centre in Hong Kong. Photo: Handout

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.

Hong Kong nutritionist’s recipe for a healthier red bean rice pudding

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)

  • 2 large eggs

  • 3 cups low-sodium chicken/vegetable stock

  • 1 spring onion

  • 2 tbsp cornflour

  • 3 tbsp cold water

  • ¾ tsp salt (gradually add to your taste)

  • ½ tsp white pepper (gradually add to your taste)

  • 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.

To test your understanding of this story, download our printable worksheet or answer the questions in the quiz below.

Sign up for the YP Teachers Newsletter
Get updates for teachers sent directly to your inbox
By registering, you agree to our T&C and Privacy Policy
Comment