EGG DROP SOUP

EGG DROP SOUP

This delicious egg drop soup recipe can be easily made in your own kitchen using only natural ingredients at a fraction of the cost of dining out. Combine scallions, ginger, chicken broth, and eggs in perfect harmony for an extremely flavorful yet simple soup. I love serving it with any type of stir fry or Asian appetizer. It really is a delicious addition to a small dinner or stir-fry on Saturday evening.

WHY THIS RECIPE WORKS!

This soup is very easy to make and takes less than 15 minutes to prepare.
It tastes better than any restaurant egg drop soup.
It is made from completely natural ingredients and no artificial flavors or colors.
children love this delicious protein-rich soup. For even more fun, serve it with crispy fried noodles.This recipe consists of just eight ingredients and is so incredibly easy to make that even a novice cook can master it.

HOW TO MAKE EGG SOUP

First, whisk the cornstarch with 1 cup of chicken stock and let sit for a few minutes. Then heat some sesame oil in a saucepan or heavy pot over medium heat. Then add the white parts of the spring onion while stirring and cook for about 1 minute. Then add the ginger, turmeric and white pepper and cook, stirring, for about 45 seconds.Now add the remaining 5 cups of chicken broth and bring to a boil. Then add the chicken broth (also called cornstarch slurry) mixed with the cornstarch. You may need to whisk it again before adding it. Then bring the pot to the boil and cook for about 5 minutes.

Next, beat the eggs just enough to dissolve the yolks and mix lightly.Now put it in a piping bag or a zip-top storage bag and cut off the corner so that only a very small hole is left. Now move the bag over the pot, gently squeezing the eggs out of the bag while very slowly stirring the pot with a spoon in your other hand. The key here is very slow. Finally, pour the soup into bowls and garnish with the green parts of the chives.

RECIPE NOTES AND TIPS

For best results, use low sodium chicken broth so the salty taste doesn’t overwhelm your recipe.
I sometimes use grated fresh ginger when available. Or sometimes I buy ginger paste from the fridge at my local supermarket. Both are equally delicious and add a little more flavor to the soup.
cornstarch thickens the soup a little and helps with proper cooking and the formation of the egg ribbons.Turmeric is added for its beautiful natural yellow color and earthy peppery flavor. It’s not essential, but I highly recommend it.

I like to use white pepper because it works well in a broth like this, but you can also use black pepper.
Although not traditional, you can add mushrooms, peas, carrots, corn or even finely chopped broccoli.
To make it gluten-free, simply replace the low-sodium soy sauce with gluten-free soy sauce or tamari.Making eggs isn’t all that complicated if you use a bag and just cut off a very small part of the top. There should be just enough for the eggs to come out. Then simply move the bag over the pot over low heat. I usually stir the pot very, very slowly with a large wooden spoon and use my other hand to form these nice, thin ribbons of egg.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a great meal worthy of guests, serve it with Crab Rangoon Egg Rolls and Kung Pao Chicken.

Thank you for following me on  Facebook & pinterest
for more recipes click here