Kids Mild Egg Drop Soup
ChineseKidsDesi eggsEasy
A gentle, silky egg drop soup with soft ribbons of egg — warm, light and perfect for little ones on a cold day.
Prep time5 min
Cook time10 min
Total time15 min
Servings2
Ingredients
- 1 Desi egg, beaten
- 2 cups chicken stock (yakhni) or vegetable stock
- 1 teaspoon cornflour mixed with 2 tablespoons water
- 1/2 teaspoon salt
- 1 tablespoon chopped spring onion
- 1/2 teaspoon soy sauce (optional)
Method
- Bring the stock to a gentle boil in a saucepan and add the salt.
- Stir in the cornflour mixture and simmer for 1 minute until slightly thick.
- Turn the heat to low. Slowly pour the beaten egg in a thin stream while stirring gently in circles — soft ribbons will form.
- Add the soy sauce if using and simmer for 1 more minute.
- Serve warm in small bowls with a sprinkle of spring onion.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)8 g
Fat (estimate)7 g
Carbs (estimate)12 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
Nutrition figures are estimates only. Pour the egg slowly so it forms soft ribbons, not lumps. Allergens: egg, soy (soy sauce). Pakistani alternative: use home-made yakhni and fresh desi egg; skip the soy sauce for a plainer taste. Serve warm, not piping hot, for children; eat fresh.