Chinese Egg and Radish Soup with Ginger
ChineseChinese RecipesOmega-3 eggsEasy
A clear, soothing soup with white radish, egg ribbons and warming ginger.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 2 eggs, beaten
- 250 g white radish (mooli), thinly sliced
- 4 cups chicken or vegetable stock
- 1 tsp ginger, sliced
- 2 spring onions, chopped
- 1 tsp soy sauce
- 1 tsp sesame oil
- salt and white pepper to taste
Method
- Bring the stock and ginger to a boil.
- Add the radish slices and simmer for 10 minutes until tender.
- Swirl the soup and drizzle in the beaten eggs slowly to form ribbons.
- Stir in soy sauce, sesame oil, salt and pepper.
- Ladle into bowls and garnish with spring onions.
Nutrition — estimated per serving
Calories (estimate)190 kcal
Protein (estimate)11 g
Fat (estimate)9 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook egg ribbons until fully set; serve the soup steaming hot. Allergens: egg, soy, sesame. Pakistani alternative: use fresh desi mooli (white radish), widely available in winter; vegetable stock keeps it vegetarian.