Real Easy And Real Tasty Egg Drop Soup Recipes
Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan. I've removed the optional msg from the recipe, as I so rarely use it anyway.
Recipe From food.com
Provided by Rachel P
Categories Chinese
Time 12m
Yield 3 bowls, 3 serving(s)
Number Of Ingredients 8
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4.7/5 (171)
Total Time 15 mins
Servings 6
- Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
- Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
- Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
- Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
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5/5 (12)
Total Time 15 mins
Category Soup
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- Heat chicken stock (4 cups), ginger (1 tablespoon), garlic powder (1 teaspoon), and salt/pepper in a large pot on the stove until just boiling.
- In a separate cup or container, make a cornstarch slurry: whisk together 1/2 cup of water with the corn starch (2 tablespoons) until smooth and no lumps remain. Set aside.
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It's really great as a starter or even as a quick snack! I like my egg drop soup gingery. Feel free. Apr 29, 2012 - Again, adopted this recipe after living in China. It's really great as a …
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