Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, easy egg drop soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Easy Egg Drop Soup is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Easy Egg Drop Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have easy egg drop soup using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Easy Egg Drop Soup:
- Take 4 cups unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.)
- Prepare 4 cups water
- Get 1 medium carrot, sliced into 1/4" thick slices
- Get 3 garlic cloves, crushed
- Prepare 2.5 teaspoons kosher salt to start
- Make ready 1/2 teaspoon toasted sesame oil (optional)
- Prepare 1.5-3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
- Make ready 2-3 eggs, thoroughly whisked
- Prepare finely chopped green onion for garnish
- Take to taste black pepper
This Egg Drop Soup is one of the easiest Chinese soups you can make in your own kitchen from scratch. Easy Asian dishes are my favorite! Egg Drop Soup A classic Chinese restaurant favorite, this egg drop soup recipe is quick, easy to make, only requires a few ingredients, and is absolutely delicious. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
Instructions to make Easy Egg Drop Soup:
- Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat.
- Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic.
- Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively).
- Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. - - You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking.
- Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :) ) - - Enjoy!
Like this Easy Egg Drop Soup Recipe? Check out my review of the Fresh Egg Cookbook! The name "Egg Drop" comes from how the soup is made—dropping raw egg into hot soup. It doesn't take a genius to figure that out. But actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video.
So that’s going to wrap it up with this exceptional food easy egg drop soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
