Easy Egg Drop Soup With Vegetables Recipes

EASY EGG DROP SOUP WITH VEGETABLES

Steps:

• BOIL BROTH WITH CARROTS: Bring broth to boil in a medium-large pot. Add carrots and ginger (and soy sauce if using). Lower heat to medium and simmer for about 2 minutes.
• ADD OTHER VEGETABLES: Cook for 2-3 minutes just until tender.
• THICKEN BROTH; Add cornstarch slurry to the simmering broth. Stir 30 seconds. Broth will thicken slightly. You can make broth thicker if you prefer by adding more slurry e.g. 3 tbsp cornstarch and 3 tbsp. water.
• ADD EGGS: Stir simmering broth in a circular motion and slowly pour in beaten eggs in a steady stream while continuing to stir. Eggs will become feathery. Turn off heat. Note 3
• FINISH SOUP: Stir in chopped spinach to wilt (1 minute). Add chopped green onions. Add sesame oil, salt and pepper to taste (and sriracha and rice vinegar if using). Serve immediately.

EASY EGG DROP SOUP

Steps:

• Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
• Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

VEGETARIAN EGG DROP SOUP

Steps:

• Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir.
• Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.

EGG DROP SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

ONE-EGG EGG DROP SOUP

Steps:

• Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
• Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.