Easy Egg Drop Soup.

Easy Egg Drop Soup highly diverse and have mind sense that unique. Some types of Easy Egg Drop Soup recipes are also enough easy to process and do not pick up lengthy. Although not everybody likes Easy Egg Drop Soup food, now some people are getting attached and like the various Easy Egg Drop Soup foods available. This can be seen from the number of restaurants that supply Easy Egg Drop Soup as one of the dishes. You can cook Easy Egg Drop Soup using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Easy Egg Drop Soup

1. Prepare 4 cups of unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.).
2. It's 4 cups of water.
3. It's 1 of medium carrot, sliced into 1/4" thick slices.
4. It's 3 of garlic cloves, crushed.
5. You need 2.5 teaspoons of kosher salt to start.
6. You need 1/2 teaspoon of toasted sesame oil (optional).
7. Prepare 1.5-3 Tablespoons of corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
8. Prepare 2-3 of eggs, thoroughly whisked.
9. You need of finely chopped green onion for garnish.
10. Prepare to taste of black pepper.

Easy Egg Drop Soup instructions

1. Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat..
2. Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic..
3. Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively)..
4. Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking..
5. Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :) ) Enjoy!.

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