Using Leftover Ingredients To Make Quick Egg Drop Soup
Ingredients you may need
Leftover meat
Ingredients you may want:
– 4 cups chicken broth or stock
– half of cup leftover cooked chicken, shredded or diced
– half of cup leftover cooked vegetables, similar to broccoli, carrots, or celery
– 1/4 cup finely chopped onion
– 1/4 cup finely chopped green pepper
– 2 eggs, beaten
– 1 tablespoon soy sauce
– half teaspoon salt
– 1/4 teaspoon black pepper
– 1 teaspoon sesame oil
– Chopped green onions, for garnish
Leftover meat:
If you have leftover cooked meat, such as beef, pork, or lamb, you can add it to the soup for extra taste. Simply shred or cube the meat and add it to the soup together with the other ingredients.
Leftover vegetables
Ingredients you’ll need:
6 cups chicken or vegetable broth
1/4 cup soy sauce
2 tablespoons cornstarch
2 tablespoons chilly water
2 large eggs
1 cup cooked leftover greens (such as broccoli, carrots, peas, or green beans)
1/4 teaspoon floor white pepper
2 green onions, thinly sliced
Leftover rice or noodles
Ingredients you’ll need:
- 3 cups chicken broth or vegetable broth
- 1/2 cup cooked leftover rice or noodles
- 1/2 cup chopped cooked rooster or tofu
- 1/2 cup chopped vegetables (such as carrots, celery, or green onions)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 massive egg, beaten
- Pinch of salt and pepper
Eggs
Ingredients:
– Eggs (2)
– Vegetable oil (1 tablespoon)
– Green onions (3-4, chopped)
– Garlic (2 cloves, minced)
– Ginger (1 tablespoon, minced)
– Chicken broth (4 cups)
– Soy sauce (2 tablespoons)
– Sesame oil (1 teaspoon)
– White pepper (to taste)
– Salt (to taste)
Broth
1 – 12 oz package deal firm silken tofu, drained
1 cup vegetable broth
1/2 cup water
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp sesame oil
1 green onion, thinly sliced
2 large eggs, beaten
Seasonings
Ingredients:
three eggs, beaten
1 Tablespoon cornstarch
three cups chicken broth
half of cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped carrots
1/4 cup chopped celery
1 Tablespoon soy sauce
1 teaspoon ground black pepper
half of teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sesame oil
Instructions
Prepare the ingredients
– Whisk collectively eggs, cornstarch, and water.
– Chop or shred the leftover meat and greens to desired sizes.
– Open or prepare the chicken broth.
– Bring the broth to a boil in a medium pot.
– Slowly whisk within the egg combination into the boiling broth in a skinny stream.
– Reduce warmth to low and simmer for 1-2 minutes, or until the eggs are set and cooked via.
– Stir in the leftover meat and greens.
– Season with salt and pepper to style.
– Serve scorching.
Heat the broth
Place the saucepan over medium heat and pour the chicken broth into the pan. Bring the broth to a boil, then cut back the heat to low and simmer the broth for 10 minutes.
After 10 minutes, take away the saucepan from the warmth, and slowly pour the Egg Drop Soup Recipe mixture into the broth, stirring constantly. The eggs will cook dinner instantly and form thin, silky ribbons within the broth.
Return the saucepan to medium-low heat, and continue to simmer the soup for 5 minutes, or till the eggs are cooked through.
Season the soup with salt and pepper to taste, and serve instantly.
Add the leftover ingredients
In a small bowl, whisk collectively the remaining cornstarch and water until clean. Add the combination to the soup and cook, stirring continually, until the soup thickens and boils.
Reduce warmth to low and simmer for five minutes, stirring often. Season with salt and pepper to taste. Garnish with green onions and sesame seeds, if desired.
Whisk within the eggs
Whisk in the eggs
– To the simmering broth, slowly whisk in the eggs. Use a fork or chopsticks to move the eggs in a circular motion, ranging from the middle of the pot and working your way round.
– As you whisk, the eggs will start to prepare dinner in skinny, wispy streams.
– Continue whisking till the eggs are fully cooked by way of, about 1 minute.
– Do not overcook the eggs, or they’ll turn into robust.
Season the soup
1. In a medium saucepan, bring the rooster broth to a simmer over medium warmth.
2. In a small bowl, whisk collectively the eggs and cornstarch until clean.
3. Slowly pour the egg mixture into the simmering broth, whisking continuously to create skinny ribbons of egg.
4. Add the leftover greens and cook dinner until heated by way of, about 2 minutes.
5. Season the soup to style with salt, pepper, and soy sauce.
6. Serve immediately.
Serve immediately
• Bring water or stock to a rapid boil.
• Whisk eggs and cornstarch collectively in a small bowl.
• Slowly pour the egg combination into the boiling water while whisking constantly.
• Reduce heat and simmer for 1-2 minutes, or till the eggs are cooked by way of.
• Stir in your selection of leftover elements.
• Season with salt and pepper to taste.
• Serve immediately.
