Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy egg drop soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Easy Egg Drop Soup is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Easy Egg Drop Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
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!
To begin with this particular recipe, we have to 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:
- Get 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
- Take 1 medium carrot, sliced into 1/4" thick slices
- Get 3 garlic cloves, crushed
- Get 2.5 teaspoons kosher salt to start
- Make ready 1/2 teaspoon toasted sesame oil (optional)
- Take 1.5-3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
- Take 2-3 eggs, thoroughly whisked
- Get finely chopped green onion for garnish
- Get 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’s going to wrap it up for this special food easy egg drop soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
