Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, easy egg drop soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Easy Egg Drop Soup is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Easy Egg Drop Soup is something which I have loved my whole life.
Free delivery on eligible orders Heat chicken broth and green onions in a large pot over medium-high heat. Reduce heat and stir soy sauce mixture in to the broth. 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!
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 cook that.
The ingredients needed to make Easy Egg Drop Soup:
- Make ready 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 water
- Take medium carrot, sliced into 1/4" thick slices
- Prepare garlic cloves, crushed
- Make ready 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)
- Make ready eggs, thoroughly whisked
- Get finely chopped green onion for garnish
- Get black pepper
There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. In a large pot over medium heat, bring broth and ginger to boil. Whisk soy sauce and cornstarch together then whisk into broth.
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!
In a large pot over medium heat, bring broth and ginger to boil. Whisk soy sauce and cornstarch together then whisk into broth. Then a delicious batch of egg drop soup can simmering on the stove and ready to be served in no time. Whisk those eggs and make the cornstarch slurry while you're waiting. Use your choice of chicken, vegetable, or other light colored stock.
So that is going to wrap it up for this exceptional food easy egg drop soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
