Egg Drop Soup Recipe by Taylor Topp Comacho
 Taylor Topp Comacho @Tay68cancook USA 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! 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! Egg Drop Soup Share its first Cooksnap! 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! 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! Ingredients 2 servings 24 ounces chicken stock 3 " piece of fresh ginger, peeled and sliced in half 1 scallion, sliced. Separate white parts from green ends 1/8 teaspoon fine ground white pepper 1/4 teaspoon sesame oil 1/4 teaspoon fine ground sea salt 1/8 teaspoon tumeric 1 tablespoon corn starch 2 large eggs, beaten 24 ounces chicken stock 3 " piece of fresh ginger, peeled and sliced in half 1 scallion, sliced. Separate white parts from green ends 1/8 teaspoon fine ground white pepper 1/4 teaspoon sesame oil 1/4 teaspoon fine ground sea salt 1/8 teaspoon tumeric 1 tablespoon corn starch 2 large eggs, beaten Cooking Instructions 1 In large stock pan add broth, ginger, white part of scallion, salt, pepper and tumeric. Bring to boil over medium heat. Once it boils reduce to simmer. 2 Simmer for 1/2 an hour. Remove ginger. Add in sesame oil. Remove 1/2 cup of broth and set aside. 3 Add corn starch to reserved broth and mix well. Add back to broth in saucepan. 4 Bring broth back up to a low boil. Cook 2 minutes. Using chopsticks, add beaten eggs whisking rapidly with chopsticks. Serve immediately. Garnish with scallion greens. 1 In large stock pan add broth, ginger, white part of scallion, salt, pepper and tumeric. Bring to boil over medium heat. Once it boils reduce to simmer. 1 In large stock pan add broth, ginger, white part of scallion, salt, pepper and tumeric. Bring to boil over medium heat. Once it boils reduce to simmer. 2 Simmer for 1/2 an hour. Remove ginger. Add in sesame oil. Remove 1/2 cup of broth and set aside. 2 Simmer for 1/2 an hour. Remove ginger. Add in sesame oil. Remove 1/2 cup of broth and set aside. 3 Add corn starch to reserved broth and mix well. Add back to broth in saucepan. 3 Add corn starch to reserved broth and mix well. Add back to broth in saucepan. 4 Bring broth back up to a low boil. Cook 2 minutes. Using chopsticks, add beaten eggs whisking rapidly with chopsticks. Serve immediately. Garnish with scallion greens. 4 Bring broth back up to a low boil. Cook 2 minutes. Using chopsticks, add beaten eggs whisking rapidly with chopsticks. Serve immediately. Garnish with scallion greens. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 15, 2019 00:11 USA Family, friends, that's what it's all about! Cooking good food, gathering together and sharing with loved ones is my passion! Comments (2) Similar Recipes 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 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 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 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 School Lunch Style Egg Drop Soup School Lunch Style Egg Drop Soup I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple. Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated. I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki cookpad.japan 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 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 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 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 School Lunch Style Egg Drop Soup School Lunch Style Egg Drop Soup I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple. Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated. I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki cookpad.japan School Lunch Style Egg Drop Soup School Lunch Style Egg Drop Soup I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple. Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated. I use slurry not to thicken the soup but to keep the egg texture. 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