Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, easy egg drop soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders! It's made with eggs, ginger, green onions, and mushrooms. Photography Credit: Elise Bauer This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn't be easier! Heat chicken broth and green onions in a large pot over medium-high heat.
Easy Egg Drop Soup is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Easy Egg Drop Soup is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have easy egg drop soup using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Easy Egg Drop Soup:
- Make ready 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.)
- Take 4 cups water
- Prepare 1 medium carrot, sliced into 1/4" thick slices
- Make ready 3 garlic cloves, crushed
- Make ready 2.5 teaspoons kosher salt to start
- Prepare 1/2 teaspoon toasted sesame oil (optional)
- Get 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
- Get finely chopped green onion for garnish
- Prepare to taste black pepper
You can add the cornstarch to help keep the eggs in larger lumps in the soup. Remove pan from heat once broth is boiling. Egg Drop Soup Recipe Instructions Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper.
Steps 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!
Egg Drop Soup Recipe Instructions Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Egg drop soup is a wonderful and easy Chinese dish that is so simple and fun to make. The base of the soup is chicken broth, lightly seasoned with ginger and other seasonings.
So that’s going to wrap this up for this special food easy egg drop soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
