Free Online Recipes
 |  

Sign Up login
 
 

Egg Drop Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Egg Drop Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   2-4

Ingredients
4 cups chicken or vegetable stock or low-sodium broth (32 ounces)
Flavoring extras (optional, see below)
Salt, tamari, or soy sauce
Soup extras (optional, see below)
2 to 4 large eggs
1 tablespoon plus 1 teaspoon cornstarch, divided
 

Instructions
Warm the stock or broth. Bring the stock to a boil in a medium saucepan over medium-high heat. If using flavoring extras, add them to the saucepan (put the smaller flavoring extras like peppercorns in a tea ball or cheesecloth sachet first). Turn down the heat to medium-low and simmer for 15 minutes. Remove and discard the flavoring extras. Taste and season with salt, tamari, or soy sauce as needed. Add any extra ingredients and whisk the eggs and cornstarch together. Add any soup extras (if using scallions, save some for sprinkling on top of the soup at the end) and simmer for 5 minutes. Meanwhile, place the eggs and 1 teaspoon of the cornstarch in a small bowl and whisk with a fork until well combined.
Whisk more cornstarch into the broth. Place the remaining 1 tablespoon cornstarch in a small bowl. Scoop out 1/4 cup or so of the broth into the bowl and whisk until the cornstarch is dissolved. Pour this mixture back into the broth and let it simmer for a minute or two until the broth no longer tastes starchy. Drizzle the eggs into the hot broth. Holding the fork used for whisking over the bowl, pour the eggs slowly through the tines, stirring the broth gently with your other hand with a wooden spoon as you pour. Let the soup simmer undisturbed for a few seconds to finish cooking the eggs. Serve immediately, topped with thinly sliced scallions if desired. RECIPE NOTES
Flavoring extras (use one or all)- 1/2-inch piece fresh ginger, peeled and cut into rounds 1 stem lemongrass, bruised 1/2 teaspoon peppercorns 2 star anise 6 to 8 whole cloves 1 cinnamon stick Soup extras (use one or all)- 1/2 block (7 to 8 ounces) extra-firm tofu, cut into bite-sized pieces 8 ounces mushrooms, thinly sliced 1 bunch baby bok choy, thinly sliced 4 medium scallions, thinly sliced 4 ounces cooked ground pork 1 (15.25-ounce) can whole corn kernels, drained


Originally Submitted
8/19/2020





0 Out of 5 from 0 reviews

You can add this Egg Drop Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.