egg drop soup
Another great recipe from my love for Asian foods. This is so easy to make, this one I call a winger recipe, because you just wing it, you can add or take away anything to make it your way. Everyone that has eaten it has said it's the best they have had, better then in the restaurants so Have fun making this one.
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
8 to 10
Ingredients
- 8 cups chicken broth
- 1-2 tablespoon tapioca flour or corn starch
- 1/2 cup celery, chopped sm pieces
- 1 can mushrooms, canned sm. or 1/2 c. fresh sliced mushrooms
- 1/2 cup bean sprouts, fresh
- 3 - green onions with tops, chpped
- 1 medium egg, beaten
- 2-3 tablespoons sesame oil ( i use amount to taste) it could be more or less then the amount listed.
How To Make egg drop soup
-
Step 1Bring to a boil your chicken broth. Chop all your vegetables. Then add to boiling broth, cooking just enough to have the vegetables almost done. -
Step 2Then thicken the broth with cornstarch or tapioca flour, have it thick or thin its your choice on how thick you want it, (I make mine a medium thickness)
-
Step 3Keeping your broth at a slow boil all the time. Now add the egg, I take a fork and slowly drizzle the egg into the broth. Turn off stove and add the sesame oil. place your soup in bowls and top with the chopped green onions. ENJOY
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Chicken Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#eggs
Keyword:
#soup
Keyword:
#asian
Method:
Stove Top
Ingredient:
Eggs
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