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10 ingredients, 5 steps, cooking Easy Egg Drop Soup

How are you my mother, now you get prepare recipe Easy Egg Drop Soup with 10 ingredients and 5 steps. Next this is how to make it, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking Easy Egg Drop Soup.

Ingredients for Easy Egg Drop Soup

1. It’s 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. You need 4 cups : water.
3. Prepare 1 : medium carrot, sliced into 1/4" thick slices.
4. Prepare 3 : garlic cloves, crushed.
5. You need 2.5 teaspoons : kosher salt to start.
6. You need 1/2 teaspoon : toasted sesame oil (optional).
7. You need 1.5-3 Tablespoons : corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
8. Prepare 2-3 : eggs, thoroughly whisked.
9. It’s : finely chopped green onion for garnish.
10. It’s to taste : black pepper.

If all ingredients Easy Egg Drop Soup it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking 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.

1. 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!

1. Finish and Enjoy.

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