Easy Egg Drop Soup. Heat chicken broth and green onions in a large pot over medium-high heat. Then a delicious batch of egg drop soup can simmering on the stove and ready to be served in no time. Slowly stir the paste into the chicken stock before adding the eggs.
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.
Remove pan from heat once broth is boiling.
You can cook Easy Egg Drop Soup using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Easy Egg Drop Soup
- Prepare 4 cups of 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.).
- It's 4 cups of water.
- Prepare 1 of medium carrot, sliced into 1/4" thick slices.
- You need 3 of garlic cloves, crushed.
- It's 2.5 teaspoons of kosher salt to start.
- You need 1/2 teaspoon of toasted sesame oil (optional).
- You need 1.5-3 Tablespoons of corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
- Prepare 2-3 of eggs, thoroughly whisked.
- Prepare of finely chopped green onion for garnish.
- You need to taste of black pepper.
The more you stir the smaller the egg 'drops' will be. Onion salt is really yummy here! Delicious and Easy Egg Drop Soup recipe that tastes just like the restaurant version. Now you can make and enjoy one of your favorite Asian recipes at home with this tasty soup.
Easy Egg Drop Soup step by step
- 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!.
If you've ever had a meal at an Asian restaurant, you know they include all kinds of sides and appetizers with the main dish— egg rolls , fried rice , and some egg. Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day. HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Let steep a few minutes to flavor broth. In a small saucepan, combine the chicken broth, soy sauce and sesame oil.