Egg Drop Soup: Easy, Authentic Minute Recipe | The Woks of LifeIt is made with a savory, salty chicken stock base seasoned with soy sauce, sesame oil, ginger, garlic, pepper and green onions. This Egg Drop Soup recipe is warm and comforting, flavorful but not overpowering, creamy yet light and soothing all at the same time. This Egg Drop Soup is about to become your easy go-to easy appetizer, lunch or light dinner recipe. The eggs enter the whirlpool raw and cook almost instantaneously as they swirl around. While the American name describes Egg Drop Soups cooking method, the direct translation in Chinese describes its appearance.
Chinese Egg Drop Soup
I made it tonight. Fllwer loved this so did my family. The spy sauce turned the broth a bit brown, is that normal or should I adjust soy sauce. I have read your Egg Drop Soup Recipe over and over.Servings: 4. Yield : 4 servings! I am reading her second book now as I loved the first. There are substantial benefits to adding cornstarch to Egg Drop Soup:.
Can you tell me what the nutrition info is on this dish. Looking for Something. This looks like a great recipe. About Collaborate Favorites Search for Skup.
How Do You Make Egg Drop Soup?
Loved it. I apologize for any confusion. I love this soup. For a spiced up version, add a bit of sriracha hot sauce or ground red pepper to taste.
Absolutely wonderful. Now we're ready for the most exciting part: the egg. I have read your Egg Drop Soup Recipe over and over. Egg drop soup was always her first choice.
Make the restaurant-style Chinese egg drop soup with the minimum ingredients, within 15 minutes, and without any fuss. Back in Beijing when I was living with my parents, my mom would serve soup every day along with steamed rice, stir fried seasonal vegetables and a meat dish. Egg drop soup was always her first choice. Cooking egg drop soup only takes 15 minutes, but you get a hearty soup that tastes way better than the one in Chinese restaurants. I was astounded to see some egg drop soup recipes call for 6 to 7 spices. You only need some fresh green onions and ginger.
Otherwise, and it added the finishing touch! I am reading her second book now as I loved the first. Added a little drizzle of sesame oil while it was simmering, followed the recipe. I am American born Chinese Singaporean and always thought Chinese food was very challenging to make so much chopping and very precise technique.
Liah -. This will give the soup that rich restaurant-style yellow color, but it is optional. Let the eggs set for a few seconds, then stir gently to break up the egg to the desired sized pieces.