Egg Drop Soup
Egg Drop Soup
Egg Drop Soup. A delicious soup made of hot broth with wispy eggs seasoned with sesame oil and green onions. Ready in 10 minutes!
INGREDIENTS
- 4 cups chicken stock unsalted (or sub with vegetable or beef broth)
- 3 eggs beaten
- 1 green onion finely chopped with scallion whites and greens separated
- 1 teaspoon chicken bouillon powder (aka chicken stock powder)
- 1 teaspoon sesame oil
- 1 teaspoon salt
- ¼ teaspoon white pepper (or sub with black pepper)
- 3 tablespoon cornstarch (or sub with potato starch or tapioca starch)
- ¼ cup water
- 4 cups chicken stock unsalted (or sub with vegetable or beef broth)
- 3 eggs beaten
- 1 green onion finely chopped with scallion whites and greens separated
- 1 teaspoon chicken bouillon powder (aka chicken stock powder)
- 1 teaspoon sesame oil
- 1 teaspoon salt
- ¼ teaspoon white pepper (or sub with black pepper)
- 3 tablespoon cornstarch (or sub with potato starch or tapioca starch)
- ¼ cup water
INSTRUCTIONS
- First in a bowl, beat your eggs until smooth. Tip: beat it in a measuring cup with a lip like the one below. This makes the egg pouring process much easier versus using a small bowl without a lip.
- Then in a separate small bowl, combine cornstarch and water until starch has dissolved. You'll need to re-mix this again before pouring into your soup as the cornstarch tends to clump with time.
- In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.
- Uncover and lower heat to medium heat. While stirring, pour in cornstarch water mixture. Do not pour in without stirring or it’ll become clumpy. Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.
- Season stock with chicken stock powder, sesame oil, salt and white pepper. Mix well.
- For a small egg flowers, pour beaten egg in a thin stream while stirring in a circular motion. Tip: To make a thin stream, pour from a higher distance.For larger egg flowers, pour eggs in a circular motion from a slightly lower distance without stirring and let it set for 10 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.Do not simply dump the eggs into your soup without a circular motion or you will have scrambled eggs in your soup.
- Garnish with scallion greens. Enjoy!
- First in a bowl, beat your eggs until smooth. Tip: beat it in a measuring cup with a lip like the one below. This makes the egg pouring process much easier versus using a small bowl without a lip.
- Then in a separate small bowl, combine cornstarch and water until starch has dissolved. You'll need to re-mix this again before pouring into your soup as the cornstarch tends to clump with time.
- In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.
- Uncover and lower heat to medium heat. While stirring, pour in cornstarch water mixture. Do not pour in without stirring or it’ll become clumpy. Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.
- Season stock with chicken stock powder, sesame oil, salt and white pepper. Mix well.
- For a small egg flowers, pour beaten egg in a thin stream while stirring in a circular motion. Tip: To make a thin stream, pour from a higher distance.For larger egg flowers, pour eggs in a circular motion from a slightly lower distance without stirring and let it set for 10 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.Do not simply dump the eggs into your soup without a circular motion or you will have scrambled eggs in your soup.
- Garnish with scallion greens. Enjoy!
NUTRITION
Calories: 168kcal
Carbohydrates: 15g
Protein: 10g
Fat: 7g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 3g
Trans Fat: 0.01g
Cholesterol: 130mg
Sodium: 1093mg
Potassium: 308mg
Fiber: 0.2g
Sugar: 4g
Vitamin A: 215IU
Vitamin C: 1mg
Calcium: 30mg
Iron: 1mg
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