Egg Drop Soup
Sept 2, 2019 2:52:26 GMT -5
Post by bloodbought on Sept 2, 2019 2:52:26 GMT -5
EGG DROP SOUP
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serves: 4
This Egg Drop Soup is a lovely Chinese soup that is both simple and complex, delicious and rich but simultaneously light. Restaurant style Egg Drop Soup, ready in about 15 minutes and clocking in at 120 calories a bowl, this soup is much better than take-out and much better for you!
EQUIPMENT
3.5-quart Dutch Oven
INGREDIENTS
4 cups chicken broth low sodium
1 tsp soy sauce low sodium
1 tbsp cornstarch
2 tbsp water
4 eggs beaten
1 tsp sesame oil
1/2 tsp salt or to tate
1/2 tsp pepper or to taste
1/4 cup chives chopped
INSTRUCTIONS
Combine the soup stock: In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil.
Add the cornstarch slurry: Stir together the cornstarch and water until the cornstarch dissolves; pour the slurry into the boiling broth.
Whisk the egg: With one hand whisking and the other pouring the egg in the broth, gently stir while you pour in the egg. Make sure to pour at a steady pace, while whisking continuously. You should start to see egg ribbons immediately.
Season and garnish: Season with salt and pepper before serving then garnish with chives.
RECIPE NOTES
This soup will keep if stored in an airtight container in the fridge for 3 - 4 days. You may want to add a bit of water to the soup before reheating in the microwave as the soup will just keep getting thicker as it sits.
Unfortunately this egg won't thaw properly after being frozen so I don't recommend sticking it in the freezer.
link
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serves: 4
This Egg Drop Soup is a lovely Chinese soup that is both simple and complex, delicious and rich but simultaneously light. Restaurant style Egg Drop Soup, ready in about 15 minutes and clocking in at 120 calories a bowl, this soup is much better than take-out and much better for you!
EQUIPMENT
3.5-quart Dutch Oven
INGREDIENTS
4 cups chicken broth low sodium
1 tsp soy sauce low sodium
1 tbsp cornstarch
2 tbsp water
4 eggs beaten
1 tsp sesame oil
1/2 tsp salt or to tate
1/2 tsp pepper or to taste
1/4 cup chives chopped
INSTRUCTIONS
Combine the soup stock: In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil.
Add the cornstarch slurry: Stir together the cornstarch and water until the cornstarch dissolves; pour the slurry into the boiling broth.
Whisk the egg: With one hand whisking and the other pouring the egg in the broth, gently stir while you pour in the egg. Make sure to pour at a steady pace, while whisking continuously. You should start to see egg ribbons immediately.
Season and garnish: Season with salt and pepper before serving then garnish with chives.
RECIPE NOTES
This soup will keep if stored in an airtight container in the fridge for 3 - 4 days. You may want to add a bit of water to the soup before reheating in the microwave as the soup will just keep getting thicker as it sits.
Unfortunately this egg won't thaw properly after being frozen so I don't recommend sticking it in the freezer.
link
