Danhuatang: Chinese egg soup
Votes: 5
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Danhuatang is a traditional Chinese soup whose main ingredients are broth and egg. A beaten egg is whisked into the hot chicken broth, forming fine flakes. Grated ginger and a little soy sauce add flavor, while cornstarch thickens it deliciously and makes it more filling. Chinese egg soup is served with chopped green onions. It's a wonderful warming dish and is ideal for colds, illnesses, and weakened bodies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups of prepared chicken broth + 2 tbsp.
- 0.5 tsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 eggs, lightly beaten
- 2 green onions, chopped
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Cooking the dish according to the recipe:
- Combine the broth, grated ginger and soy sauce in a saucepan and bring to a boil.
- In a small bowl, make a slurry by combining cornstarch and 2 tablespoons of chicken broth. Stir until the cornstarch is completely dissolved. Slowly pour the cornstarch mixture into the broth, stirring, until it thickens. Reduce the heat.
- Pour the beaten eggs in a thin stream, stirring the soup in one direction. The eggs will set into thin flakes. Turn off the heat and add the green onions. Season with salt and pepper and serve immediately.
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