Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, easy egg drop soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
It's also one of the easiest soups I know. Reviews for: Photos of Easy Egg Drop Soup. It's made with eggs, ginger, green onions, and mushrooms. This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn't be easier!
Easy Egg Drop Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Easy Egg Drop Soup is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- 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.)
- Get 4 cups water
- Prepare 1 medium carrot, sliced into 1/4" thick slices
- Take 3 garlic cloves, crushed
- Prepare 2.5 teaspoons kosher salt to start
- Get 1/2 teaspoon toasted sesame oil (optional)
- Make ready 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
- Make ready finely chopped green onion for garnish
- Make ready to taste black pepper
Be sure to like, comment and subscribe to. 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?
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!
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? I love having it in chocolates, ice-cream, mint. Egg drop soup, or egg flower soup, has long been a favorite at Chinese restaurants. Many people have always wanted to try their hand at making the dish, but were worried how it would turn out.
So that is going to wrap this up with this special food easy egg drop soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
