Indian · Dinner
Egg Drop Pepper Soup
An Indian-spiced egg drop soup built on a peppery, cumin-scented chicken broth thickened lightly with cornstarch, finished by ribboning beaten egg through the simmering pot for silky strands. Black pepper, green chili and ginger carry the heat, with scallion and cilantro scattered over the top.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
152Calories
10.8gProtein
8.6gFat
7.2gCarbs
1.4gSugar
0.9gFiber
1350mgSodium
190mgChol
2.4gSat Fat
320mgPotassium
55mgCalcium
1.6mgIron
0.6mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Beat the egg in a small bowl until smooth. Grate the ginger, chop the chili, slice the scallion, and mix the cornstarch with water.
2
Heat the vegetable oil in a small saucepan over medium heat for 30 seconds, then add ginger and chili until fragrant and the raw ginger smell fades.
3
Pour in the chicken stock, black pepper, and cumin, bringing to a gentle simmer over medium heat for 4 minutes until fragrant and lightly cloudy.
4
Stir the cornstarch slurry into the simmering broth and cook over medium-low heat for 1 minute until the liquid turns glossy and coats a spoon.
5
Reduce heat to low so the broth barely simmers, then drizzle the beaten egg in a thin stream while gently stirring in one direction to form ribbons.
6
Season the soup with salt to taste and simmer for 30 seconds over low heat until the egg ribbons are just set and opaque.
7
Plate
Ladle the soup into a bowl and scatter the scallion and cilantro over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 eggs (50g)
- 2 1/2 cups600ml chicken stock
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 1 tsp1 tsp black pepper, freshly cracked
- 1/2 tsp1/2 tsp cumin-ground
- 2 tsp2 tsp ginger-fresh
- 11 chili-fresh
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
