Using Leftover Ingredients To Make Quick Egg Drop Soup

Ingredients you’ll need

Leftover meat

Ingredients you may need:

– 4 cups chicken broth or stock

– half cup leftover cooked rooster, shredded or diced

– half of cup leftover cooked vegetables, such as broccoli, carrots, or celery

– 1/4 cup finely chopped onion

– 1/4 cup finely chopped green pepper

– 2 eggs, beaten

– 1 tablespoon soy sauce

– half teaspoon salt

– 1/4 teaspoon black pepper

– 1 teaspoon sesame oil

– Chopped green onions, for garnish

Leftover meat:

If you have leftover cooked meat, corresponding to beef, pork, or lamb, you’ll have the ability to add it to the soup for additional flavor. Simply shred or cube the meat and add it to the soup along with the opposite elements.

Leftover vegetables

Ingredients you’ll need:

6 cups chicken or vegetable broth

1/4 cup soy sauce

2 tablespoons cornstarch

2 tablespoons chilly water

2 massive eggs

1 cup cooked leftover greens (such as broccoli, carrots, peas, or green beans)

1/4 teaspoon floor white pepper

2 green onions, thinly sliced

Leftover rice or noodles

Ingredients you’ll want:

• 3 cups hen broth or vegetable broth
• 1/2 cup cooked leftover rice or noodles
• 1/2 cup chopped cooked chicken or tofu
• 1/2 cup chopped greens (such as carrots, celery, or green onions)
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 massive egg, beaten
• Pinch of salt and pepper

Eggs

Ingredients:

– Eggs (2)
– Vegetable oil (1 tablespoon)
– Green onions (3-4, chopped)
– Garlic (2 cloves, minced)
– Ginger (1 tablespoon, minced)
– Chicken broth (4 cups)
– Soy sauce (2 tablespoons)
– Sesame oil (1 teaspoon)
– White pepper (to taste)
– Salt (How To Make Egg Drop Soup taste)

Broth

1 – 12 oz bundle agency silken tofu, drained

1 cup vegetable broth

1/2 cup water

1 tbsp soy sauce

1 tbsp cornstarch

1/2 tsp sesame oil

1 green onion, thinly sliced

2 large eggs, beaten

Seasonings

Ingredients:

3 eggs, beaten

1 Tablespoon cornstarch

3 cups rooster broth

half cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1/4 cup chopped carrots

1/4 cup chopped celery

1 Tablespoon soy sauce

1 teaspoon ground black pepper

half of teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sesame oil

Instructions

Prepare the ingredients

– Whisk together eggs, cornstarch, and water.
– Chop or shred the leftover meat and vegetables to desired sizes.
– Open or prepare the hen broth.
– Bring the broth to a boil in a medium pot.
– Slowly whisk within the egg mixture into the boiling broth in a skinny stream.
– Reduce heat to low and simmer for 1-2 minutes, or until the eggs are set and cooked via.
– Stir within the leftover meat and vegetables.
– Season with salt and pepper to taste.
– Serve sizzling.

Heat the broth

Place the saucepan over medium warmth and pour the hen broth into the pan. Bring the broth to a boil, then reduce the heat to low and simmer the broth for 10 minutes.

After 10 minutes, take away the saucepan from the heat, and slowly pour the egg combination into the broth, stirring continually. The eggs will cook dinner immediately and kind thin, silky ribbons in the broth.

Return the saucepan to medium-low warmth, and continue to simmer the soup for 5 minutes, or till the eggs are cooked through.

Season the soup with salt and pepper to taste, and serve instantly.

Add the leftover ingredients

In a small bowl, whisk collectively the remaining cornstarch and water until clean. Add the mixture to the soup and prepare dinner, stirring continually, till the soup thickens and boils.

Reduce heat to low and simmer for five minutes, stirring often. Season with salt and pepper to taste. Garnish with green onions and sesame seeds, if desired.

Whisk in the eggs

Whisk within the eggs

– To the simmering broth, slowly whisk within the eggs. Use a fork or chopsticks to maneuver the eggs in a round motion, ranging from the middle of the pot and working your way around.

– As you whisk, the eggs will start to prepare dinner in thin, wispy streams.

– Continue whisking until the eggs are utterly cooked by way of, about 1 minute.

– Do not overcook the eggs, or they will become powerful.

Season the soup

1. In a medium saucepan, deliver the chicken broth to a simmer over medium heat.

2. In a small bowl, whisk together the eggs and cornstarch until clean.

3. Slowly pour the egg mixture into the simmering broth, whisking continuously to create thin ribbons of egg.

4. Add the leftover vegetables and cook until heated by way of, about 2 minutes.

5. Season the soup to taste with salt, pepper, and soy sauce.

6. Serve immediately.

Serve immediately

• Bring water or inventory to a rapid boil.

• Whisk eggs and cornstarch together in a small bowl.

• Slowly pour the egg mixture into the boiling water whereas whisking constantly.

• Reduce warmth and simmer for 1-2 minutes, or until the eggs are cooked via.

• Stir in your selection of leftover ingredients.

• Season with salt and pepper to taste.

• Serve immediately.