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Vegetarian, East Asian

Scallion pancakes with egg drop soup

Scallion pancakes with egg drop soup is an East Asian meal for 4, ready in 1 hour, medium difficulty, for €1.30 per serving. The trick is rolling the dough into a spiral to build flaky layers, and keeping the broth at a bare simmer so the egg forms thin, silky ribbons.

Tonight, big flaky scallion pancakes with a crisp bite, served with a soft egg drop soup.

Scallion pancakes with egg drop soup
Total time
1 h
Difficulty
Medium
Cost per person
€1.30
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

Each pancake shatters slightly before giving way to soft, flaky layers scented with scallion. Next to it, the soup brings gentle comfort with its ribbons of egg and sweet corn kernels, a contrast that makes the whole meal work. Ginger and soy sauce give the broth a little depth without ever turning it spicy.

This is a weeknight dinner that takes a bit of organization but nothing truly complicated, perfect for an evening when you have a little extra time. Kids love dipping pancake wedges into the soup, and the flaky layers always look more impressive than the effort behind them. Mon Chou walks you through the folding so you nail the layers on your first try.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 300 g
  • Neutral oiloften in the pantry 6 tbsp
  • Vegetable broth 1 l
  • Canned sweet corn 150 g
  • Cornstarchoften in the pantry 1 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • White pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Scallions 4
  • Fresh ginger 10 g

Dairy

  • Eggs 3

Allergens Gluten, Eggs, Soy

The step by step recipe

  1. Mix the flour and a pinch of salt with 18 cl of very hot water, knead, then let rest under a towel. 20 min

    Hot water makes the dough soft and easy to roll out.

  2. Divide the dough into 4, roll each ball out thinly, brush with oil, sprinkle with scallion and salt, roll into a log then coil it into a spiral, and flatten.

    Flatten by hand first then with a rolling pin, the scallion shouldn't poke through the dough.

  3. Brown each pancake in an oiled pan over medium heat until crisp on both sides. 12 min

    Press down on it with the spatula while cooking to help the layers puff up.

  4. Bring the broth to a boil with the ginger, soy sauce and corn, then thicken with the dissolved cornstarch. 8 min

    Mix the cornstarch with cold water before pouring it in.

  5. Pour the beaten eggs in a thin stream into the simmering broth while stirring gently, add pepper and serve with the pancakes cut into wedges. 2 min

    The broth should barely simmer, otherwise the eggs cook into big clumps.

Our tips to get it right

  • Let the dough rest fully under the towel, that resting time relaxes the gluten so you can roll it thin without it springing back.
  • Don't crowd the pan, cook the pancakes one at a time so they brown evenly and stay crisp.
  • Make the soup while the pancakes cook, you save time and can serve everything hot at once.

The variations

  • Swap the sweet corn for peas or sliced wood ear mushrooms for a different texture in the soup.
  • Mix a beaten egg with a pinch of turmeric into the pancake dough for a golden color, keeping the rest of the recipe the same.
  • For quick kid portions, shape smaller, thinner pancakes, they cook faster and eat like savory crepes.

What to serve it with

  • A vinegared cucumber salad
  • Hot green tea
  • Chili soy sauce for dipping

Storage

Cooked pancakes keep for 2 days in the fridge in a sealed container and crisp back up in a dry skillet. The soup keeps for 2 days in the fridge but doesn't freeze well because of the eggs, so it's best made just before serving.

Questions about this dish

Can I make the pancake dough ahead of time?

Yes, you can make the dough the day before and keep it wrapped in the fridge. Let it sit out for 30 minutes before rolling so it softens back up.

What can I use instead of scallions?

Chives or finely sliced leek greens work well in place of scallions. The flavor will be a touch milder but still aromatic.

How do I stop the eggs from clumping in the soup?

Pour the beaten eggs in a thin stream, away from the center, stirring gently as you pour. The broth should barely simmer, never boil hard.

Can the pancakes be frozen uncooked?

Yes, you can freeze the shaped, uncooked pancakes separated by parchment paper. Cook them from frozen over low heat so they brown without burning outside.

How long does it take to make scallion pancakes with egg drop soup?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in scallion pancakes with egg drop soup?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does scallion pancakes with egg drop soup cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, soy. Always check the labels of the products you buy.

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