• On Oct, 02, 2024
•  ladyrecipes
•  Recipes

How To Make Egg Drop Soup For Kids: Fun And Simple Recipes

Step 1: Gather Your Ingredients

Ingredients for Classic Egg Drop Soup:

Step 1: Gather Your Ingredients

Ingredients for Classic Egg Drop Soup:

– 1 quart rooster broth

– 1/2 cup water

– 2 eggs

– 1/4 cup cornstarch

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 2 green onions, sliced

Ingredients for Veggie-Packed Egg Drop Soup:

Step 1: Gather Your Ingredients

Ingredients for Veggie-Packed Egg Drop Soup:

four cups unsalted hen broth

half cup shredded carrots

1/2 cup chopped celery

1/4 cup chopped green onions

1/4 cup chopped red bell pepper

6 massive eggs

Salt and pepper to taste

Step 2: Prepare Your Base

Classic Egg Drop Soup:

Step 2: Prepare Your Base

In a large pot or Dutch oven, combine the chicken broth, soy sauce, ginger, and garlic.

Bring the mixture to a boil over medium heat.

Reduce heat to low and simmer for 10 minutes, or till the flavors have melded.

If you do not have chicken broth, you can use vegetable broth as a substitute.

If you don’t have soy sauce, you must use salt to taste.

If you don’t have ginger or garlic, you’ll be able to omit them.

Once the bottom is simmering, you can start including the eggs.

Veggie-Packed Egg Drop Soup:

Step 2: Prepare Your Base, Veggie-Packed Egg Drop Soup

In a medium-sized saucepan or Dutch oven over medium warmth, add a teaspoon of olive oil. Sauté the onion till gentle and translucent, about 5 minutes. Add the garlic and ginger and prepare dinner for another minute till fragrant.

Pour in the chicken broth and produce to a boil. Add the carrots and celery and cook dinner until they are tender, about 10 minutes. Add the peas and corn and cook for an additional 2 minutes.

In a small bowl, whisk together the eggs and cornstarch. Slowly pour the egg mixture into the soup, whisking continuously. Cook for 1-2 minutes, or until the eggs are cooked by way of and the soup has thickened.

Season the soup with salt and pepper How To Make Egg Drop Soup style. Serve instantly.

Step 3: Add the Eggs

Both Soups:

Step 3: Add the Eggs, Both Soups

With the soups prepared, it is time to add the eggs. This step will create the signature egg drop texture in each soups.

For Thin Egg Drop Soup: Crack one giant egg into a small bowl and whisk it vigorously until it’s well-beaten.

For Thick Egg Drop Soup: Crack two giant eggs right into a small bowl and whisk them vigorously until they’re well-beaten. Add 2 tablespoons of cornstarch to the eggs and whisk until clean.

Once your eggs are prepared, bring each soups to a boil over excessive heat. Slowly drizzle the overwhelmed eggs into the boiling soup whereas whisking constantly. Continue whisking until the eggs are cooked and set, about 1-2 minutes for skinny soup and 2-3 minutes for thick soup.

The eggs will solidify into skinny or thick ribbons in the soup, relying on your choice. Once the eggs are set, take away the soups from the heat and serve them instantly.