Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, egg drop soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Egg Drop Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Egg Drop Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have egg drop soup using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Egg Drop Soup:
- Take 2 big packages of liptons chicken noodle soup
- Take 4 large eggs
- Prepare 1 garlic clove, minced
- Prepare 1 tsp garlic herb spice
- Make ready 1 tsp grated parmesan cheese (optional)
- Get 1 tsp hot sauce (optional)
- Prepare 8 cups water
Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Egg drop soup is a traditional Chinese broth made with whisked eggs, stock and spring onions. Egg drop soup, or egg flower soup, is a really basic boiled chicken broth soup, and in its simplest form, the only ingredients needed are the broth itself, eggs, and spring onions.
Instructions to make Egg Drop Soup:
- In a large saucepan filled with water, put in both packages of soup mix, garlic, spices
- While waiting for soup to boil; mix ur eggs in a bowl, set aside.
- Once soup is in a roiling boil slowly pour in, little by little, the egg mixture.
- Continue to boil for 5-8 minutes
Egg drop soup is a traditional Chinese broth made with whisked eggs, stock and spring onions. Egg drop soup, or egg flower soup, is a really basic boiled chicken broth soup, and in its simplest form, the only ingredients needed are the broth itself, eggs, and spring onions. Other ingredients are added to taste—like tofu, corn, or bean sprouts—and each cook has a take on the classic. You might recognize egg drop soup from the bowl you get with the lunch plates at Chinese-American restaurants, with swirling strands of eggs floating in a light, savory broth. I know it from my Chinese grandmother, who made this quick and easy soup even though she was also known for her other long-simmered broths and soups.
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