Recipe of Any-night-of-the-week Easy Egg Drop Soup

Easy Egg Drop Soup - Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, easy egg drop soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Easy Egg Drop Soup is one of the favorite food menus that are being sought by many people over the internet. If you are the one that is looking for the recipe information, then this can be the right website page. We convey the steps to how to prepare together with the ingredients needed. Make sure you also display related videos as additional information.

Easy Egg Drop Soup

To begin with this recipe, we must first prepare a few ingredients. You may cook Easy Egg Drop Soup using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Easy Egg Drop Soup

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

Easy Egg Drop Soup detailed

  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!.

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