Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, easy egg drop soup. It is one of my favorites. For mine, 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 meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Easy Egg Drop Soup is something that I’ve loved my whole life.
In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
To get started with this particular recipe, we must prepare a few ingredients. You can have easy egg drop soup using 10 ingredients and 5 steps. Here is how you can achieve it.
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.)
- Make ready 4 cups water
- Get 1 medium carrot, sliced into 1/4" thick slices
- Get 3 garlic cloves, crushed
- Make ready 2.5 teaspoons kosher salt to start
- Take 1/2 teaspoon toasted sesame oil (optional)
- Prepare 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
- Prepare finely chopped green onion for garnish
- Make ready to taste black pepper
Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve. This is the easiest egg drop soup I've made and it's good! Green onion instead of minced was nice because it added color along with the taste. And I shook in a few drops of hot pepper sauce at the end along with the soy sauce.
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!
Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. But again, it does say optional. I loved the large amount of egg compared to the other egg drop soup recipes on this site. The name "Egg Drop" comes from how the soup is made—dropping raw egg into hot soup. It doesn't take a genius to figure that out.
So that is 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. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
