Chinese Egg Drop Soup – Just like your favourite takeaway!
Chinese Egg Drop Soup, using 3 basic ingredients simple, cheap and authentic! This is actually your favourite restaurant Chinese Chicken & Sweetcorn Soup, minus the chicken 🙂
When I became a Vegetarian, there were some foods that I really missed, and others that I tried desperately to find Vegetarian alternatives for.
Now I know that I am not alone here, hence the massive market for Veggie Bacon & Veggie Sausages!! lol
Not only is this Egg Drop Soup the real deal, with the same authentic taste and texture but it’s Vegetarian! Yay!!
Takeaway favourites, for Vegetarians.
Finding delicious alternatives from my local takeaways, good enough to satisfy my cravings for a particular cuisine, was sometimes really easy, and other times ended up in complete disaster.
Indian food, was really easy. It seems most of my takeaway faves were Vegetarian already, so no probs there.
Pizza, well you know how easy that is – cheese & tomato sauce and you’re good to go!! 🙂
With Chinese takeaway though, it was rough!
The guys at my local Chinese restaurant were awesome. They had loads of recommendations for alternatives, some of which I loved, and some I did not!
For example, Oyster Sauce is not a taste I enjoy, nor were the tasteless lumps of tofu which swam in it.
That was my first tofu experience, and it took me years to try it again!
But they did make an awesome Chicken & Sweetcorn Soup for me, obviously minus the chicken! They were careful to use the vegetable broth (not the chicken), and made me soooo happy!
Since then I have tried & created some awesome Tofu recipes, some of which are already on the blog- like these loaded Tofu Burgers.
Vegetarian Chinese Egg Drop Soup
I try to order this Vegetarian version whenever we order Chinese takeaway, but some restaurants make it with chicken broth and just omit the chicken, so be careful!
The ‘safest’ way to enjoy this soup, is to make your own! No chickens in my kitchen 🙂
There are lots of recipes online for ‘Chicken’ & Sweetcorn Soup, but the best one is from one of my favourite sites The Woks Of Life, great food ‘peppered’ with some great stories lol. Their step-by-step photo guides to Chinese cooking are invaluable, so I took this one and this one and came up with this one.
And as it takes only around 15 minutes to make, and tastes just like the real thing, you should try making it anyway, Vegetarian or no!
Egg drop soup is a great starter partnered with my version of Lo Mein or Chinese stir-fry noodles, for a quick and easy Chinese Fakeaway night.
Filling and tasty and costs mere pennies to make. So easy too, using just a few basic ingredients, so perfect for even the novice cook.
Just add Vegan ‘Prawn Crackers’ – check out this little video on how to cook them in the Microwave 🙂
(make sure your ‘prawn’ crackers are vegetarian/vegan though!!).
Or try these spiced crackers from Tesco.
No luck finding Vegan crackers, me neither 🙁 Oooft!!
So I found these super simple recipes for Spring Rolls – which are fat free, low cal versions with just the right crunch and none of the deep fat frying!
Chinese Egg Drop Soup
|Prep:||Cook:||Yield: 4 people||Total:|
Egg drop soup is a great starter for a quick and easy Chinese Fakeaway night. Filling and tasty and costs mere pennies to make.
- 1 tin sweetcorn
- 2 eggs (lightly swirled not beaten)
- 1 vegetable/bouillion cube
- 1.5 litres of water in a pot
- 25g cornflour (1/4 cup of cornstarch = 4.5 syns)
- 1 teaspoon Chinese 5 Spice or 1/2 tsp white pepper
- 1/2 tsp turmeric, for the yellow colour
- 1/2 tsp sesame oil = 1 syn
- salt & pepper to taste
- 1 spring onion, chopped (green onion or scallion) for garnish
- Into the pot of water add the vegetable cube, the turmeric, sesame oil, and either the white pepper or Chinese 5 Spice powder and bring to the boil, then leave at a simmer.
- In the meantime empty the sweetcorn and the liquid into a jug or bowl and smash about half the kernels. You can either use a fork, or a hand blender, I used a fork.
- Add the sweetcorn and it's liquid to the pot of water.
- Make a cornflour slurry with the cornflour and some cold water (25g with approx 50g of cold water).
- Add the slurry in a little at a time stirring briskly and well each time, as the cornflour will cook and clump if you leave it to settle. I used a whisk!
- Add salt & pepper to taste.
- Stir the eggs, you want the whites and the yolks to be slightly combined, not mixed. This will give you professional looking ribbons of white and yellow egg!
- How fast you stir the broth and pour in the eggs, will determine how thick or thin your egg ribbons are going to be. Having an idea of what you want before you start might be helpful here, then again you may just want to go with the flow - haha!!
- Use a ladle to stir the broth, and start pouring your eggs.
- Ladle into deep bowls and scatter on some chopped spring onion!
Unfortunately, I had no white pepper, so I took the liberty of using Chinese 5 Spice, which many of us have on our spice racks anyway, and it tastes awesome! It was so good, that I make it like that now, and I don't have to buy any extra spices.
The cornflour or corn starch, is totally optional. It makes the eggs in the soup silky soft, and not rubbery. If you are not eating all of the soup the same evening, then the eggs may/will have a rubber-like texture the next day.
25g cornflour = 4.5 syns on the Slimming World Plan. You can omit this if you wish, and if you are eating the whole pot straight away, then feel free to leave it out.
But don't forget that if you are dividing the entire pot by 4 people, then it is only 1 1/2 syns each for a very large and filling bowlful!
As an extra note, this soup refrigerated well, and also re-heated well on the stove and in the microwave. Mine had no rubbery egg - because I used the cornflour slurry!
And it actually served 6, and not 4!
The most amazingly simple and authentic tasting soup – ever!!!
I really hope you try and enjoy this lovely Egg Drop soup and please let me know if you do make it either on my Facebook Page or in the comments below. Did you make any other ‘fakeaway’ dishes to go with it? Always open to ideas 😀
All my meal ideas include at least one third of salad/vegetables and/or fruit with it, (this is the way we at Slimming World eat less without going hungry).
N.B. Any item in bold is a Healthy Extra* on the Slimming World plan, so these must be weighed or measured and not exceeded, if you want to maximise your weight loss. Eating at least one third of vegetables (superfree food) at each and every meal is also key to this plan.
Please note that I am in no way affiliated to Slimming World, nor am I a Slimming World consultant, and still believe that the best way to follow this plan is to join either online or better still with a group near you.
You can Pin these images especially made for you, by me, for Pinterest! 🙂