Wednesday, February 18, 2015

Yummy Recipe Wednesday! (Egg Drop Soup)

Hello again friends and food lovers. Welcome to another edition of Yummy Recipe Wednesday. As you may or may not be aware, tomorrow is the Chinese New Year and although I am not Chinese myself I wanted to post a Chinese recipe today in recognition of their holiday and their delicious food. Egg Drop Soup is a very simple dish that’s not too complex in flavors but still manages to be delicious and is great on cold nights. There’s really not much to say about this soup except that if you’ve never had Egg Drop Soup from a Chinese restaurant you should definitely give this a try. Even if you have had Egg Drop Soup from a Chinese restaurant you should still give this a try because personally I think it’s better than any that I’ve had from the take-out places. With a good portion of the US covered in snow right now, it’s a great time to enjoy this warm, delicious comfort food with your family and loved ones. As always, feel free to post comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Egg Drop Soup

  • 6 cups Low Sodium Chicken Broth
  • 2 Tbsp Cornstarch
  • 2 Tbsp Water
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Distilled White Vinegar
  • 2 Green Onions, minced
  • 3 Eggs, beaten

1. Heat the chicken broth in a large saucepan over medium heat.
2. Mix the cornstarch with the water and stir it into the chicken broth.
3. Add the soy sauce, vinegar, and 1/2 the green onions to the pan; turn up the heat and bring the mixture to a rolling boil then reduce the heat to a simmer.
4. Gradually pour the beaten eggs into the hot soup while gently stirring so that the egg swirls and cooks immediately; garnish with the remaining green onions and serve hot.

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