Egg Drop Soup
Egg Drop Soup is a super healthy Chinese broth based soup. Prepare with eggs, chicken broth, cornstarch, and green onions and lots of love. This Super Easy Egg Drop Soup gives you a healthy, hearty and delicious treat in only 10 minutes!
Egg Drop Soup
PREP: 5minutes
COOK: 10 minutes
TOTAL TIME :15minutes
SERVINGS: 2 people
Ingredients:
- 2 egg
- 1 tsp extra virgin olive oil
- 1 tsp fresh ginger grated
- 2 tsp fresh spring onion chopped
- 1 tsp corn flour
Instructions:
- In a large pot add chicken stock& bring to boil. Add salt ,oil & ginger.
- In a small bowl mix corn flour and cold water. Whisk with a fork until there is no lumps.
- Add 1/2 cup of the broth in the bowl, use a ladle . Add the corn flour mixture in the boiling stock.
- In a separate small bowl add eggs and whisk with a fork until well combined.
- Slowly drop the whisked eggs in the boiling broth, and continuously stirring with a ladle. Egg ribbons or egg noodles will be formed slowly.
- Serve while warm. Sprinkle with fresh onion & half boiled egg and enjoy!
More Soup Ideas:
Tips & Tricks:
Top Tips For Easy Egg Drop Soup:
- The swirling rate of soup and how quickly you pour in the eggs will determine the size of the egg “Ribbons.” For large or thick egg ribbons , don’t stir the soup as fast and pour the egg at a time.
- Don`t pour the eggs into boiling soup or else it will form into very small pieces and you will not have egg threads.
- You can stir the stock as fast as you want to create the whirlpool.
- Vegetable broth can be used in place of chicken stock, to make it vegetarian.
- You can use homemade chicken stock or shop bought or chicken stock cube, it`s totally personal opinion. I am using my own chicken stock.
- Thickens the soup. Cornflower doesn’t make the Egg Drop Soup too thick, but it add creamy richness in your soup.
Storage tips:
- Egg Drop Soup is best served immediately so it is not recommended to store the soup. Whisk together stock, cornflower, ginger cover and refrigerate.
- When it’s time to make Egg Drop Soup, give the broth a good whisk & mix all lumps of cornstarch then proceed to simmer and add the eggs.
- Stove: heat over medium low heat, stir occasionally .
- Microwave: microwave for 30 seconds, stir, then warm at 15-second intervals, careful about not to overheat.
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