Recipe: Perfect Easy Egg Drop Soup

Easy Egg Drop Soup. It's also one of the easiest soups I know. Reviews for: Photos of Easy Egg Drop Soup. Egg drop soup (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in boiled chicken broth.

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! There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. You can have Easy Egg Drop Soup using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Easy Egg Drop Soup

  1. It’s 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.).
  2. You need 4 cups of water.
  3. It’s 1 of medium carrot, sliced into 1/4" thick slices.
  4. Prepare 3 of garlic cloves, crushed.
  5. It’s 2.5 teaspoons of kosher salt to start.
  6. Prepare 1/2 teaspoon of toasted sesame oil (optional).
  7. Prepare 1.5-3 Tablespoons of corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
  8. You need 2-3 of eggs, thoroughly whisked.
  9. You need of finely chopped green onion for garnish.
  10. It’s to taste of black pepper.

In today's episode of Wok Wednesday, Jeremy shows us how to make one of our most requested recipes: egg drop soup! 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. I know it from my Chinese grandmother, who made this quick and easy soup even though she was also known for her other.

Easy Egg Drop Soup step by step

  1. 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..
  2. 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..
  3. 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)..
  4. 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..
  5. 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!.

While it may seem daunting, egg drop soup is actually quite easy to prepare. With plenty of options for additions and substitutions, you can customize this recipe to your liking. For a heartier meal, add chopped chicken, ham, shrimp, or thinly sliced beef for an animal protein infusion. 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.

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