Egg drop soup is a Chinese soup made from beaten eggs and chicken broth. It is typically seasoned with salt, pepper, and sometimes green onions or sesame oil. It is a simple but flavorful soup that is often served as a starter or side dish in Chinese restaurants. Some variations of the soup may include ingredients such as tofu, mushrooms, or vegetables. It can also be made with vegetable broth to make it vegetarian or vegan.
WHAT IS EGG DROP SOUP?
Egg drop soup is a Chinese soup made with beaten eggs and chicken broth. It is a simple and comforting dish that is often served as a starter or a side dish. The eggs are typically beaten and then slowly poured into the hot broth, creating delicate ribbons or strands of cooked egg. Other ingredients such as green onions, ginger, and soy sauce are often added for flavor.
WHY MAKE EGG DROP AT HOME?
Making egg drop soup at home allows you to customize the flavor and ingredients to your liking. It also allows you to control the quality of the ingredients and ensure that they are fresh. Additionally, making it at home can be a fun and satisfying cooking experience.
An Inexpensive Crowd Pleaser
An inexpensive crowd-pleaser can be anything that is relatively low-cost and appeals to a broad range of people. Some examples could include:
Having a potluck or bring-your-own-dish party
Organize a game party or a movie night at home
Organizing a group outing to a local park or beach
Hosting a DIY or craft night
Having a bonfire or barbecue in the backyard
Organizing a group levy occasion
Having a book or movie club with friends
It ultimately depends on the interests of the group and the budget available.
Ingredients:
4 cups chicken broth
1/4 cup cornstarch
2 tablespoons cold water
2 eggs, beaten
2 green onions, thinly sliced
Salt and pepper, to taste
Instructions:
In a large pot, bring the funk broth to a pustule.
In a small bowl, mix together the cornstarch and cold water to make a slurry. sluggishly pour the slurry into the boiling, stirring constantly, until the broth thickens.
sluggishly pour the beaten eggs into the haze, while stirring the soup with a fork to create egg ribbons.
Turn off the heat and turn over the green onions.
Season with salt and pepper to taste.
Serve the soup hot.
