Rumors are that egg drop soup originated in Cantonese imperial courts, where chefs would show off their skills by turning eggs into a silky soup. These days, it can be found in regions across ...

• salt and ground white pepper, to taste • Asian-style hot chili sauce, such as Sriracha, to taste (optional) Place the egg, sesame oil and turmeric, if using, in a bowl and beat until well ...

4) Create the egg ribbons: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently in a circular motion to create delicate ribbons.

2. Combine the beaten eggs, grated cheese, nutmeg, and cayenne pepper in a bowl. 3. While whisking the broth, slowly pour the egg mixture into the pot. Continue to whisk while bringing the soup back ...

“Egg drop soup is low in calories but relatively high in protein. Every 100 grams contain 27 calories, 0.6 grams fat, 3.9 grams of carbohydrates and 1.2 grams of protein,” Ng said.