I wonder why, but the meaning of this dish has become lost in translation. ‘蛋花湯’, literally ‘egg flower soup’, describes the appearance of the egg ‘exploding’ when it cooks quickly in heat; ‘Egg Drop Soup’ on the other hand describes the way the soup is cooked – not that this is the most accurate description anyway.
Regardless of the name, this is a tasty yet light soup that can be cooked easily in under 10 minutes.
- Oil: 1 tbsp
- Tomato: 1, washed and diced
- Boiling water: 3 cups
- Chicken stock cube: 1
- White pepper: to taste
- Fish sauce: 1 tbsp
- Sesame oil: 2 tsp
- Egg: 2, beaten, seasoned with pinch of pepper, 1 tsp fish sauce and 1 tsp sesame oil
- Spring onion: 1 stalk, chopped
- Heat oil in saucepan.
- Add tomatoes and fry 1 min.
- Add water and stock cube and leave to boil for 1 min.
- Season soup with pepper, fish sauce and sesame oil.
- Add eggs gradually into soup while stirring at the same time.
- Garnish with spring onions and serve.
- I prefer adding seasoning separately to both the soup and beaten eggs so as to enhance its flavour.
2 – 3 persons