Beancurd makes this healthy soup healthierBEANCURD EGG DROP SOUPIngredients100 gms beancurd2 eggs3 cups chicken stock2 spring onions with greens2 tsps cornstarch1 tbsp light soy sauceSalt to tasteCrushed black peppercorns to tasteMethod1. Heat chicken stock in a non-stick wok. 2. Cut beancurd into small cubes. Halve spring onion bulbs vertically, then slice horizontally and add to the stock.3. Chop the spring onion greens.4. Break eggs and separate the yolks and whites into two separate bowls. For this recipe use only the whites.5. Mix cornstarch with ΒΌ cup water in a small bowl.6. Add beancurd to the wok along with light soy sauce, salt and crushed black peppercorns.7. Add 2 tbsps of cornstarch mixture and mix.8. Whisk the egg whites and then add to the soup in a thin stream. It will coagulate and rise to the top.9. Add spring onion greens and mix. Serve piping hot.Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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