How To Make Egg Drop Soup For Kids: Fun And Simple Recipes
Step 1: Gather Your Ingredients
Ingredients for Classic Egg Drop Soup:
Step 1: Gather Your Ingredients
Ingredients for Classic Egg Drop Soup:
– 1 quart chicken broth
– 1/2 cup water
– 2 eggs
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 green onions, sliced
Ingredients for Veggie-Packed Egg Drop Soup:
Step 1: Gather Your Ingredients
Ingredients for Veggie-Packed Egg Drop Soup:
four cups unsalted chicken broth
half cup shredded carrots
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped purple bell pepper
6 massive eggs
Salt and pepper to taste
Step 2: Prepare Your Base
Classic Egg Drop Soup:
Step 2: Prepare Your Base
In a large pot or Dutch oven, mix the hen broth, soy sauce, ginger, and garlic.
Bring the mixture to a boil over medium warmth.
Reduce heat to low and simmer for 10 minutes, or till the flavors have melded.
If you do not have rooster broth, you need to use vegetable broth as an alternative.
If you don’t have soy sauce, you should use salt to taste.
If you do not have ginger or garlic, you possibly can omit them.
Once the bottom is simmering, you can begin adding the eggs.
Veggie-Packed Egg Drop Soup:
Step 2: Prepare Your Base, Veggie-Packed Egg Drop Soup
In a medium-sized saucepan or Dutch oven over medium heat, add a teaspoon of olive oil. Sauté the onion until delicate and translucent, about 5 minutes. Add the garlic and ginger and prepare dinner for one more minute until fragrant.
Pour in the hen broth and produce to a boil. Add the carrots and celery and cook until they’re tender, about 10 minutes. Add the peas and corn and prepare dinner for another 2 minutes.
In a small bowl, whisk together the eggs and cornstarch. Slowly pour the egg combination into the soup, whisking continually. Cook for 1-2 minutes, or till the eggs are cooked via and the soup has thickened.
Season the soup with salt and pepper to taste. Serve instantly.
Step 3: Add the Eggs
Both Soups:
Step 3: Add the Eggs, Both Soups
With the soups ready, it is time to add the eggs. This step will create the signature Easy Egg Drop Soup drop texture in both soups.
For Thin Egg Drop Soup: Crack one large egg right into a small bowl and whisk it vigorously until it is well-beaten.
For Thick Egg Drop Soup: Crack two giant eggs into a small bowl and whisk them vigorously till they’re well-beaten. Add 2 tablespoons of cornstarch to the eggs and whisk until smooth.
Once your eggs are prepared, convey both soups to a boil over high warmth. Slowly drizzle the overwhelmed eggs into the boiling soup whereas whisking constantly. Continue whisking till the eggs are cooked and set, about 1-2 minutes for thin soup and 2-3 minutes for thick soup.
The eggs will solidify into thin or thick ribbons in the soup, depending in your choice. Once the eggs are set, take away the soups from the heat and serve them immediately.