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Before you jump to Easy Egg Drop Soup recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
You already know that you must have a healthy heart. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that getting regular exercise and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, though, that there are several foods that can help you have a healthy heart? In this article, you will learn which foods are beneficial for your heart.
Have you heard the phrase “an apple a day keeps the doctor away”? Know that apples are packed full of things that will help your heart be healthier. They are high in soluble fiber which scrubs your artery walls so that cholesterol and fat can’t accumulate or cause clogging. Just one Red Delicious apple each day can make your LDL levels go down by as much as 8 percent! That’s a fantastic number if you’re attempting to improve your heart health!
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We hope you got insight from reading it, now let’s go back to easy egg drop soup recipe. To cook easy egg drop soup you need 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make 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.)
- Take 4 cups water
- You need 1 medium carrot, sliced into 1/4" thick slices
- Get 3 garlic cloves, crushed
- Use 2.5 teaspoons kosher salt to start
- You need 1/2 teaspoon toasted sesame oil (optional)
- Prepare 1.5-3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
- Use 2-3 eggs, thoroughly whisked
- Prepare finely chopped green onion for garnish
- Get to taste black pepper
Steps 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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