Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, easy egg drop soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

It's also one of the easiest soups I know. Reviews for: Photos of Easy Egg Drop Soup. It's made with eggs, ginger, green onions, and mushrooms.

Easy Egg Drop Soup is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Easy Egg Drop Soup is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have easy egg drop soup using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy Egg Drop Soup:

1. Make ready 4 cups unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.)
2. Prepare 4 cups water
3. Make ready 1 medium carrot, sliced into 1/4" thick slices
4. Make ready 3 garlic cloves, crushed
5. Get 2.5 teaspoons kosher salt to start
6. Get 1/2 teaspoon toasted sesame oil (optional)
7. Take 1.5-3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
8. Make ready 2-3 eggs, thoroughly whisked
9. Prepare finely chopped green onion for garnish
10. Prepare to taste black pepper

I know it from my Chinese grandmother, who made this quick and easy soup even though she was also known for her other. Egg drop soup is a really simple boiled chicken broth soup and is considered a Chinese comfort food. If you are preparing this easy egg drop soup recipe for someone who is ill, try adding some fresh ginger. Among its many benefits, ginger is believed to be a remedy for treating colds and flu.

Instructions to make Easy Egg Drop Soup:

1. Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat.
2. Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic.
3. Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively).
4. Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. - - You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking.
5. Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :) ) - - Enjoy!

How to thicken egg drop soup? If you prefer a thicker texture try adding starch to the soup. Slowly stir the paste into the chicken stock BEFORE adding the eggs. There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. I realize the amount of Asian recipes on this blog I can count on one hand.

So that’s going to wrap it up with this exceptional food easy egg drop soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!