Brad's egg drop soup. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. It's somewhere in between Chinese takeout-style egg drop and Italian stracciatella, made with leftover stock, broth, or Better Than Bouillon doctored up with vegetables and seasonings and a drizzle of eggs. I learned how to make egg drop soup by experimentation, cooking with senior food editor Chris.
Mom is here sharing more of her recipes.
This time we're using her homemade bone broth and making one of her childhood favorites - STRING SOUP!
Egg Drop Soup (Better than Restaurant Quality).
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Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. It's somewhere in between Chinese takeout-style egg drop and Italian stracciatella, made with leftover stock, broth, or Better Than Bouillon doctored up with vegetables and seasonings and a drizzle of eggs. I learned how to make egg drop soup by experimentation, cooking with senior food editor Chris.
Alright, don't linger, let's course of action this brad's egg drop soup formula with 9 substances which are undoubtedly easy to receive, and we have to process them at the very least through 6 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients - Brad's egg drop soup:
- Provide 10 cups water.
- Prepare 10 tsp for granulated chicken bouillon.
- Provide 1 tbs garlic powder.
- Prepare 3 tbs - rice vinegar.
- Require 1/3 pkg of lo mein noodles.
- Give 1 can diced carrots and peas.
- You need 1/2 tsp for black pepper.
- Give 1/3 cup of corn starch dissolved in cold water.
- Provide of Sliced green onions for garnish.
This was so easy to make. I had never had egg drop soup and it was good. I didnt use the cornstarch or food coloring and I used green onion instead of chives. Egg drop soup (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in boiled chicken broth.
Brad's egg drop soup making:
- Boil water in a pot..
- Add bouillon and vinegar. dissolve for 2 minutes..
- Add noodles. Return to a boil for 4 minutes..
- Add can of carrots and peas cook 2 more minutes. Season with pepper and more salt if desired..
- Return to a boil. Slowly add cornstarch mixture until it reaches desired thickness. This step is optional..
- Garnish with sliced green onions. Serve immediately. Enjoy.
Condiments such as black or white pepper. This was delicious :) I love egg drop soup, and this tasted almost exactly like the stuff you can get in a restaurant. I'd suggest using a wide-pronged fork to stir the egg if you like bigger chunks of egg in your soup. Egg drop soup (also called egg flower soup) is known as 蛋花湯 in Chinese. In its simplest form, the only ingredients needed are the broth itself, eggs, and spring onion (also known as green onions or scallions), but you can add extra ingredients to suit your taste buds.
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