Fluffy Egg Drop Soup With Boiled Chicken Broth Recipe by cookpad.japan
 cookpad.japan @cookpad_jp This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup! The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup! The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei Fluffy Egg-Drop Soup with Boiled Chicken Broth Share its first Cooksnap! This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup! The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup! The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei Ingredients 600 ml Cooking liquid from boiling chicken 1 Egg 1 dash Pepper 1 Salt 1 Katakuriko slurry 600 ml Cooking liquid from boiling chicken 1 Egg 1 dash Pepper 1 Salt 1 Katakuriko slurry Cooking Instructions 1 2 Once it comes to a rapid boil, season with pepper and reduce heat to low. Add the katakuriko slurry (see Hints) to thicken the soup. The key is to add it gradually. 3 While stirring the soup gently with a ladle, gradually pour in the beaten egg. Make sure you pour in the eggs while the soup is steadily bubbling. 4 If the temperature of the soup is too low, or if you stir it too vigorously, the soup will be cloudy. If you add too much of the egg all at once, or do not stir the soup, the egg will become lumpy. 5 Once the egg sets, turn off the heat immediately. Do not bring it to a rapid boil. 6 7 8 9 10 1 1 2 Once it comes to a rapid boil, season with pepper and reduce heat to low. Add the katakuriko slurry (see Hints) to thicken the soup. The key is to add it gradually. 2 Once it comes to a rapid boil, season with pepper and reduce heat to low. Add the katakuriko slurry (see Hints) to thicken the soup. The key is to add it gradually. 3 While stirring the soup gently with a ladle, gradually pour in the beaten egg. Make sure you pour in the eggs while the soup is steadily bubbling. 3 While stirring the soup gently with a ladle, gradually pour in the beaten egg. Make sure you pour in the eggs while the soup is steadily bubbling. 4 If the temperature of the soup is too low, or if you stir it too vigorously, the soup will be cloudy. If you add too much of the egg all at once, or do not stir the soup, the egg will become lumpy. 4 If the temperature of the soup is too low, or if you stir it too vigorously, the soup will be cloudy. If you add too much of the egg all at once, or do not stir the soup, the egg will become lumpy. 5 Once the egg sets, turn off the heat immediately. Do not bring it to a rapid boil. 5 Once the egg sets, turn off the heat immediately. Do not bring it to a rapid boil. 6 6 7 7 8 8 9 9 10 10 Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 10, 2014 20:01 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Miso Soup with Chicken Broth Miso Soup with Chicken Broth The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe. If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking. Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko cookpad.japan Fluffy Egg Drop Soup with Corn & Onion Fluffy Egg Drop Soup with Corn & Onion I wanted to make a Chinese style soup to go with dinner one day, and I thought of onion and corn as good additions that would cook up quickly. My husband is not a huge fan of soup, but he eats this one right up, so I've been making it ever since. I can make it with ingredients I always have in stock, so it saves money too. By thickening the soup, the egg disperses nice and evenly. Another point to making the egg fluffy is to add a little water to it beforehand!! Also, turn the heat off right away to prevent the egg from becoming tough. For 2 servings. Recipe by Eisakun cookpad.japan Easy 3-minute Egg Drop Soup with Fluffy Eggs Easy 3-minute Egg Drop Soup with Fluffy Eggs This is the egg drop soup I created after many visits to a Chinese restaurant. This is a super easy 3-minute recipe! My husband also loves egg drop soup so I made this at his request. It's important you add the egg after the soup has reached a rapid boil. Stir immediately after you add it, lightly breaking up the larger clumps. Use brands that have 435 g of canned corn, either Aohata or Tokachi. I use YOUKI brand for the chicken stock granules. Recipe by Banyangarden cookpad.japan Easy Egg Drop Soup Easy Egg Drop Soup This recipe really is simple. It's light tasing and delightful to boot. I do not add any salt to this recipe for two reasons. 1. I use salted broth anyway so I don't feel the need. 2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch. StephieCanCook Egg Drop Soup Egg Drop Soup When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions! Taylor Topp Comacho Egg Drop Soup Egg Drop Soup It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure. Autumn Egg Drop Soup Egg Drop Soup My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol SherryRandall: The Leftover Chronicles Egg Drop Soup Egg Drop Soup Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement. fenway Miso Soup with Chicken Broth Miso Soup with Chicken Broth The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe. If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking. Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko cookpad.japan Miso Soup with Chicken Broth Miso Soup with Chicken Broth The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe. If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking. Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko cookpad.japan Fluffy Egg Drop Soup with Corn & Onion Fluffy Egg Drop Soup with Corn & Onion I wanted to make a Chinese style soup to go with dinner one day, and I thought of onion and corn as good additions that would cook up quickly. My husband is not a huge fan of soup, but he eats this one right up, so I've been making it ever since. I can make it with ingredients I always have in stock, so it saves money too. By thickening the soup, the egg disperses nice and evenly. Another point to making the egg fluffy is to add a little water to it beforehand!! Also, turn the heat off right away to prevent the egg from becoming tough. For 2 servings. Recipe by Eisakun cookpad.japan Fluffy Egg Drop Soup with Corn & Onion Fluffy Egg Drop Soup with Corn & Onion I wanted to make a Chinese style soup to go with dinner one day, and I thought of onion and corn as good additions that would cook up quickly. My husband is not a huge fan of soup, but he eats this one right up, so I've been making it ever since. I can make it with ingredients I always have in stock, so it saves money too. By thickening the soup, the egg disperses nice and evenly. Another point to making the egg fluffy is to add a little water to it beforehand!! Also, turn the heat off right away to prevent the egg from becoming tough. For 2 servings. Recipe by Eisakun cookpad.japan Easy 3-minute Egg Drop Soup with Fluffy Eggs Easy 3-minute Egg Drop Soup with Fluffy Eggs This is the egg drop soup I created after many visits to a Chinese restaurant. This is a super easy 3-minute recipe! My husband also loves egg drop soup so I made this at his request. It's important you add the egg after the soup has reached a rapid boil. Stir immediately after you add it, lightly breaking up the larger clumps. Use brands that have 435 g of canned corn, either Aohata or Tokachi. I use YOUKI brand for the chicken stock granules. Recipe by Banyangarden cookpad.japan Easy 3-minute Egg Drop Soup with Fluffy Eggs Easy 3-minute Egg Drop Soup with Fluffy Eggs This is the egg drop soup I created after many visits to a Chinese restaurant. This is a super easy 3-minute recipe! My husband also loves egg drop soup so I made this at his request. It's important you add the egg after the soup has reached a rapid boil. Stir immediately after you add it, lightly breaking up the larger clumps. Use brands that have 435 g of canned corn, either Aohata or Tokachi. I use YOUKI brand for the chicken stock granules. Recipe by Banyangarden cookpad.japan Easy Egg Drop Soup Easy Egg Drop Soup This recipe really is simple. It's light tasing and delightful to boot. I do not add any salt to this recipe for two reasons. 1. I use salted broth anyway so I don't feel the need. 2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch. StephieCanCook Easy Egg Drop Soup Easy Egg Drop Soup This recipe really is simple. It's light tasing and delightful to boot. I do not add any salt to this recipe for two reasons. 1. I use salted broth anyway so I don't feel the need. 2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch. StephieCanCook Egg Drop Soup Egg Drop Soup When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions! Taylor Topp Comacho Egg Drop Soup Egg Drop Soup When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions! Taylor Topp Comacho Egg Drop Soup Egg Drop Soup It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure. Autumn Egg Drop Soup Egg Drop Soup It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure. Autumn Egg Drop Soup Egg Drop Soup My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol SherryRandall: The Leftover Chronicles Egg Drop Soup Egg Drop Soup My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol SherryRandall: The Leftover Chronicles Egg Drop Soup Egg Drop Soup Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement. fenway Egg Drop Soup Egg Drop Soup Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement. fenway More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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