Tuesday, 26 February 2013

Egg Drop Soup



This is one of my favourite soups, it is very easy and simple to make. You only need 4 ingredients and about 5 minutes of your times then you are good to go.

This is a classic Asian recipe that is popular throughout the Asian world. I think the key to its success is how easy it can be prepared and the wonderful swirling, golden yellow colour of the egg is very attractive. It looks good and tastes fantastic. This is a fun soup to eat.

In this recipe I used chicken stock but you can use any stock or broth and it will still taste great.

2 to 3 eggs
3 ½ cups chicken stock
1 tablespoon soy sauce
1 teaspoon potatoes starch or corn starch

  • ·      Beat the eggs in a bowl
  • ·      Mix the starch in 2 teaspoons of cold water and set aside
  • ·      Warm the stock in a saucepan. Add the soy sauce and mirin.
  • ·      When the stock comes to a boil, stir in the starch, it will lightly thicken the soup
  • ·      Stir in the eggs and then remove from the heat to ensure the eggs are not overcooked
  • ·      Serve immediately


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