Chinese Takeout Recipes - EASY Egg Drop Soup

Chinese takeout recipes pt. 2: EGG DROP SOUP 😋

This was my favorite soup to get as a kid & I just wish I knew how easy it was to make sooner!

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Ingredients (serves 2)
- 4 cups chicken broth (homemade is best)
- 2 scallion, white and green parts separated
- 3 tbsp cornstarch + 3 tbsp water
- 3 eggs, whisked
- 1/8 to 1/4 tsp white pepper
- salt to taste
- wonton wrappers, sliced thinly
- frying oil

Instructions
1. Heat the broth in a pot on medium heat along with the white parts of the scallions. Try to use the best tasting broth you have! If your broth isn’t good to start with, you’ll be left with a mediocre egg drop soup.

2. Prepare the cornstarch slurry by mixing the water and starch with a utensil, then using your hands to ensure there are no clumps. Don’t skip this step! You need to feel the starch with your hands because utensils don’t mix all of the clumps, and you’ll be left with clumps of starch in your soup.

— Add the white pepper depending on your taste. I recommend 1/8th to 1/4 tsp.

3. Make sure the pot of broth is not too hot (boiling is too hot - it should be at a medium heat or else the cornstarch will clump and cook too fast). Slowly add the cornstarch slurry while stirring. If you want an extra thick soup, you can add an extra tbsp of starch but I think my amount is just perfect!

4. Increase the heat to high and let the soup rapidly boil while stirring. Slowly add the egg mix while stirring in a circle. Then, lower the heat and let the soup cook on a medium simmer for 15 minutes. This will allow the flavors to develop and leave you with a deeper flavored broth.

Note: if you want larger egg pieces, or “drops”, add the eggs before the cornstarch and make sure the broth is rapidly boiling while gently mixing and let it set before mixing too much.

5. Heat frying oil in a pot. I recommend using canola, vegetable or corn oil for frying since these have a high smoke point. Shake up your wonton strips and add to the hot oil. Remove when golden brown.

Taste and season with salt if needed. Garnish with your fried wonton strips and scallions & enjoy!

#shorts #chinesefood #eggdropsoup #asianrecipes

[jaredreynold]

Great short, beautiful setup!
And the maker looks good as well☺️

Gotta try these fry-noodles

[backwoodsbaby]

A fork or the whisk you use later is just fine for mixing cornstarch.
Just use cold water so it actually mixes.

[lolblunts]

is it okay if i use black pepper instead of white pepper?

[NancyBP]

Use my fingers...no thank u...eat soup, Yes pls