When you serve, use a ladle to serve into bowls and top with the remaining green onions. If you’re not serving your egg drop soup right away, reduce the heat back down to low to keep it warm, and cover. (As you pour, the soup will cool, so you may need to do this in several phases.) Once the eggs are mixed in, use salt and pepper to season the soup to taste. Aim for the diameter of the egg being poured to be no wider than a fettuccini noodle while pouring. Step 1 - Cut green onion, carrots Step 2 - Boil water Step 3 - Prepare eggs Step 4 - Add carrots, corn, peas Step 5 - Prepare cornstarch slurry Step 6. This typically takes me 2-3 minutes of stirring.īring the heat back up under your pot and as it comes back to a boil, begin pouring the eggs into the soup very slowly. Heres my take on the soup: I used some vegetable oil and sauteed chopped garlic, added 2 vegetable bouillon cubes, 3 cups water, and used 3 eggs. I make my egg drop soup without cornstarch for two reasons: adding it makes the recipe not keto-friendly (keto-unfriendly?!) and the soup I grew up enjoying was not thickened.Ĭrack all of the eggs into a bowl or large measuring cup grab a whisk and stir vigorously until the yolks and whites are fully integrated/combined. What about the cornstarch?! At this point, some recipes add a cornstarch and water slurry to thicken the soup. Once the pot is simmering, add the garlic powder and sesame oil and stir them in. You want the green onions to break down over the course of the remainder of the process – but not too quickly. Next, stir in half the green onions and reduce the heat. As the pot comes to a boil, you should start to be able to smell the ginger. While you might be tempted to skip the ginger, it’s critical for getting the right herbaceous flavor. Put the pot over high heat and bring the broth to a boil. To begin, grab your soup pot and add the broth and chopped ginger. A lot of it is based on your flavor preferences, so you’ll want to taste it each step of the way to get a sense for when it tastes exactly as you prefer. Oh, and one more tip before getting started: taste this soup often. Whisk together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium sauce pan until smooth. But seriously, that’s the most challenging part and the rest is just adding ingredients in the right order and seasoning it to your preferences. I love this recipe so much that I make it at least once a month – it’s that easy! The most challenging part of the recipe is fine-chopping the garlic… or maybe whisking the eggs long enough to get them fully mixed. Sesame oil, coconut aminos, and scallion take this homemade Egg Drop Soup to the next.
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