This recipe for egg drop soup uses fresh eggs and fish. Ideal for pescetarians.
Ingredients
100g fresh white fish fillet
2 eggs
1 stalk spring onion
4 cups soup stock
1 tbsp sesame seed oil
Salt and pepper
If you are new to egg drop soup, you might want to visit this webpage where I provide 5 great cooking tips for delicious egg drop soup.
Directions- Wash and slice the fish fillet thinly
- Wash the spring onion and chop finely
- Beat the 2 eggs lightly
- Bring the soup stock to a boil
- Add the fish slices and let it cook briefly
- Pour in the beaten egg and give the soup a few quick stirs
- Add salt and pepper to taste
- Garnish with chopped spring onion and sesame seed oil before serving
Want to use this recipe on your blog or online journal? Go ahead but do include the text below. Highlight, copy and paste.
Search for soup recipes:
