Hey fellow food lovers! Are you looking for a new and exciting soup for your next meal? Look no further, today we are making some delicious egg drop soup. Let’s get cooking!
Simple Egg Drop Soup
This classic egg drop soup is a staple takeout dish. It is easy to make and requires ingredients that are likely already in your kitchen!
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 stalks green onion, diced
2 tablespoons cornstarch
4 tablespoons cold water
4 cups chicken broth
1 tablespoon soy sauce
Salt to taste
1 egg, lightly beaten
Instructions:
1. In a large pot, heat the oil over medium heat and sauté the garlic and green onion for 1 minute.
2. In a small bowl, whisk together the cornstarch and cold water until the cornstarch has dissolved.
3. Pour the chicken broth into the pot, stir in the soy sauce and bring to a boil. Once boiling, reduce the heat and add the cornstarch mix. Stir occasionally until the soup thickens, then add salt as needed.
4. Drizzle the egg into the soup while stirring to create long thin strands of egg.
5. Bring back to a boil and cook for 1 minute or until the eggs are cooked.
6. Serve hot and enjoy!
Chinese Egg Drop Soup with Prawn and Corn
This one is great for those who like seafood! It is a slight twist on the classic egg drop soup with a chinese taste.
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 stalks green onion, diced
2 tablespoons cornstarch
4 tablespoons cold water
4 cups chicken broth
1 tablespoon soy sauce
Salt to taste
1 egg, lightly beaten
1 large carrot, diced
2 cups fresh or frozen corn
1 cup prawns, shelled
Instructions:
1. In a large pot, heat the oil over medium heat and sauté the garlic and green onion for 1 minute.
2. In a small bowl, whisk together the cornstarch and cold water until the cornstarch has dissolved.
3. Pour the chicken broth into the pot, stir in the soy sauce and bring to a boil. Once boiling, reduce the heat and add the cornstarch mix. Stir occasionally until the soup thickens, then add salt as needed.
4. Add the diced carrot and corn, cover and let simmer for 4 minutes.
5. Add the prawns, cover and let simmer for 2 minutes.
6. Drizzle the egg into the soup while stirring to create long thin strands of egg.
7. Bring back to a boil and cook for 1 minute or until the eggs are cooked.
8. Serve hot and enjoy!
We hope you enjoy making and eating this egg drop soup as much as we do! If you’re having difficulty finding the ingredients for this recipe, check out our link to Amazon product here, to get everything you need for this soup.
Still stuck? Watch this helpful video to guide you through the recipe.
Enjoy!
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