Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, easy egg drop soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
It's also one of the easiest soups I know. Reviews for: Photos of Easy Egg Drop Soup. Egg drop soup is a really simple boiled chicken broth soup and is considered a Chinese comfort food.
Easy Egg Drop Soup is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Easy Egg Drop Soup is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this 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 cook that.
The ingredients needed to make Easy Egg Drop Soup:
- Prepare 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.)
- Make ready water
- Prepare medium carrot, sliced into 1/4" thick slices
- Prepare garlic cloves, crushed
- Prepare kosher salt to start
- Take toasted sesame oil (optional)
- Prepare corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
- Prepare eggs, thoroughly whisked
- Get finely chopped green onion for garnish
- Take black pepper
You probably ordered it many times from a Chinese restaurant. You might recognize egg drop soup from the bowl you get with the lunch plates at Chinese-American restaurants, with swirling strands of eggs floating in a light, savory broth. Seaweed Egg Drop Soup I've always enjoyed the taste of seaweed and they are so delicious in soups. Egg Drop Soup with Mint Leaves Don't you just love the refreshing and uplifting aroma of fresh mint?
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!
I love having it in chocolates, ice-cream, mint sauce. There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. This Easy Egg Drop Soup recipe will take you only minutes to cook and it tastes delicious! This soup is naturally vegetarian and nut-free. Egg drop soup, or egg flower soup, has long been a favorite at Chinese restaurants.
So that is going to wrap it up with this exceptional food easy egg drop soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in 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!
