How Do You Make Egg Drop Soup

In a large pot add 3 1 2 cups chicken broth soy sauce green onions and mushrooms and bring to a boil.

Next mix in the salt and white pepper and continue cooking the soup for another minute before turning off the heat. To make shreds stir the egg rapidly in a clockwise direction for 1 minute. In a small bowl add the cornstarch and 1 2 cup reserved cornstarch and whisk until combined. Mix sugar soy sauce cornstarch and 1 3 cup of cold water in a bowl until smooth.

Add seaweed and let it cook for 1 minute. Egg drop soup recipe instructions bring the chicken stock to a simmer in a medium sized soup pot. How do you make egg drop soup. Stir in the sesame oil salt sugar and white pepper.

Reduce heat and stir soy sauce mixture in to the broth. If you prefer smaller wispier strips of egg slowly stir a whisk inside the pot as you pour. Once the eggs have been dropped stir in the cornstarch mixture gradually until the soup is the desired consistency. Very slowly pour in the lightly beaten eggs in a steady stream.

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Add in the turmeric or yellow food coloring if using. Add any soup extras if using scallions save some for sprinkling on top of the soup at the end and simmer for 5 minutes. Boil soup on high for 1 minute then reduce heat to medium low. Add scallions and salt and pepper to taste.

Pour into the soup. To make egg drop soup start by bringing the broth or stock to a rolling boil in a deep saucepan or wok. In a small bowl whisk the eggs and egg yolk together using a fork. Whisk more cornstarch into the broth.

If you like longer more solid strips of egg hold a fork against the edge of the bowl as you pour and let the whisked egg run down along the tines. To make thin streams or ribbons gently stir the eggs in a clockwise direction until they form. In a wok or saucepan bring the 4 cups of chicken broth or stock to a boil. Egg should cook immediately.

Add any extra ingredients and whisk the eggs and cornstarch together.