This is how Easy Egg Drop Soup may also help you in weight reduction
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Before you jump to Easy Egg Drop Soup recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Taking A Look At The Many Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to easy egg drop soup recipe. You can have easy egg drop soup using 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Easy Egg Drop Soup:
- Get 4 cups 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.)
- Get 4 cups water
- Take 1 medium carrot, sliced into 1/4" thick slices
- Prepare 3 garlic cloves, crushed
- You need 2.5 teaspoons kosher salt to start
- Get 1/2 teaspoon toasted sesame oil (optional)
- Take 1.5-3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
- Prepare 2-3 eggs, thoroughly whisked
- Use finely chopped green onion for garnish
- Prepare to taste black pepper
Instructions to make Easy Egg Drop Soup:
- 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!
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