Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, egg drop soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Egg Drop Soup is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Egg Drop Soup is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook egg drop soup using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Egg Drop Soup:
- Get 2 big packages of liptons chicken noodle soup
- Prepare 4 large eggs
- Make ready 1 garlic clove, minced
- Take 1 tsp garlic herb spice
- Prepare 1 tsp grated parmesan cheese (optional)
- Take 1 tsp hot sauce (optional)
- Prepare 8 cups water
Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Egg drop soup is a traditional Chinese broth made with whisked eggs, stock and spring onions. Egg drop soup, or egg flower soup, is a really basic boiled chicken broth soup, and in its simplest form, the only ingredients needed are the broth itself, eggs, and spring onions.
Steps to make Egg Drop Soup:
- In a large saucepan filled with water, put in both packages of soup mix, garlic, spices
- While waiting for soup to boil; mix ur eggs in a bowl, set aside.
- Once soup is in a roiling boil slowly pour in, little by little, the egg mixture.
- Continue to boil for 5-8 minutes
Egg drop soup is a traditional Chinese broth made with whisked eggs, stock and spring onions. Egg drop soup, or egg flower soup, is a really basic boiled chicken broth soup, and in its simplest form, the only ingredients needed are the broth itself, eggs, and spring onions. Other ingredients are added to taste—like tofu, corn, or bean sprouts—and each cook has a take on the classic. You might recognize egg drop soup from the bowl you get with the lunch plates at Chinese-American restaurants, with swirling strands of eggs floating in a light, savory broth. I know it from my Chinese grandmother, who made this quick and easy soup even though she was also known for her other long-simmered broths and soups.
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