Egg Drop Soup Yummy Kitchen
I show you how to make Egg Drop soup that is easy, healthier, cheaper, and better that what you would get at a Chinese takeout place. Background: I started w.
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Add Ingredients: In a large pot add 3 1/2 cups chicken broth, soy sauce, green onions, and mushrooms and bring to a boil. In a small bowl add the cornstarch and 1/2 cup reserved chicken broth to make a slurry, and then whisk until combined. Then pour into the soup. Add Eggs: Reduce heat to a simmer.
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First, make a quick slurry of cornstarch and a little stock—this helps dissolve the cornstarch so that it doesn't clump up when you add it to the soup. Set this aside so that it's ready when you need it. Second, combine the bring the broth to a boil with all the flavoring ingredients: ginger, soy sauce, green onions, white pepper, and.
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Create the slurry. Whisk together the cornstarch and water until completely dissolved. Beat the eggs. Whisk the eggs in a measuring cup until thoroughly beaten. Prepare the soup broth. In a pot over medium-high heat, whisk together the chicken stock, scallions, mushrooms, soy sauce, sesame oil, and seasonings.
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Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. Next add the cornstarch and water mixture.
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Egg Drop Soup Ingredients: 1 pkg Wonton Wrappers, fried crunchies (optional) 1 tsp Olive Oil 1 tbsp Ginger, freshly chopped 2 qt Chicken Broth 2 tbsp Rice Cooking Wine 2 Eggs 2 tsp Sesame oil 1 tbsp Soy Sauce 1 tsp sugar 1/4 tsp White Pepper 1 tsp MSG 1/4 cup Corn Starch, mix with 1 cup of the Chicken Broth
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Gently but continuously stir the soup until it turns glossy and thicken. Use a ladle to drizzle the egg to the soup by drawing clockwise circles above the pot. Repeat until you use all the beaten egg. Add salt, white pepper, and sesame oil to the soup. Gently stir until dissolved.
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Add any soup extras (if using scallions, save some for sprinkling on top of the soup at the end) and simmer for 5 minutes. Meanwhile, place the eggs and 1 teaspoon of the cornstarch in a small bowl and whisk with a fork until well combined. Whisk more cornstarch into the broth. Place the remaining 1 tablespoon cornstarch in a small bowl.
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Ingredients: Quantity: Homemade chicken stock: 2 quarts: Turnips (peeled and shredded) 2 to 4: Celery sticks (sliced thinly on the diagonal) 2 sticks: Onion (peeled and sliced into rings)
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Bring the mixture back to a boil, then begin stirring in a clockwise direction with a wooden spoon; Pour the egg mixture into the broth slowly while continuing to stir in a clockwise direction; Stir the eggs for another 30 seconds until the eggs are cooked; Add in the sesame oil and rice vinegar, then remove from heat;
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Add ginger, scallion whites and light soy sauce. Bring the broth to a boilings. Remove the ginger and scallion whites. Add salt and white pepper. Stir the starch water again and pour it into the broth. Simmer to boil again. Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks.
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In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon. Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.
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To test the heat, lower the tip of a wooden chopstick into the oil; if it bubbles vigorously, the oil is ready. Gently place 2 to 3 strips into hot oil; cook until beginning to brown on one side, 30 seconds to 1 minute. Gently flip and cook until crisp and golden brown all over, 30 seconds to 1 minute more. Use a slotted spoon to transfer fried.
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Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Spinach Egg Drop Soup Recipe
Instructions. Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
Egg Drop Soup
Fry for 20-30 seconds. Using your chopsticks or a slotted spoon, carefully flip the noodles and fry for another 20 seconds, or until evenly golden brown. Drain the fried noodles of excess oil, and transfer them to a plate or sheet pan lined with paper towels to cool. Sprinkle salt over the noodles to taste.
