Sparky ( my husband) and I love egg drop soup ( also known as egg flower soup). Our favorite Chinese restaurant makes some good stuff, but it is expensive. He asked why we ( meaning I ) couldn’t just make a “big pot” of egg drop soup. Challenge accepted ! For those of you who watch the television show, “How I Met Your Mother” I hope you smiled and heard Neil Patrick Harris’ character, Barneys, voice when you read that. I am happy to report that it was a success and now it is on our top list for yummy homemade soups. The list is getting long
Before we start cooking I am pleased to announce the winner of the January Giveaway. Using the rafflecopter selection system the winner is Nancy! Congratulations! Please join me in congratulating Nancy from Prudent Living Please watch for my email ( please make sure my email address is approved)
What You Need
4 1/2 Cups chicken broth (reserve 1/2 cup)
3 Green onions (chopped)
1/4 tsp. White pepper
1/4 tsp. ginger (ground)
1/4 tsp. Salt
1 Cup corn kernels (frozen)
1 Tbsp. Cornstarch
Soup Pot or large saucepan
Before You Start: Set aside 1/2 cup of the chicken broth, thaw corn ( I just popped it in the microwave on defrost for 2 minutes)whisk your eggs together in a bowl and set aside.
Lets Make it! Combine broth, onions, salt, pepper and ginger in the soup pot and heat on medium high heat until it comes to a boil (about 5-8 minutes). Increase temperature to high and add corn. Continue cooking for 2 minutes. In a small bowl whisk together the remaining chicken broth and the cornstarch to make a thick paste. Bring soup to a rapid boil and slowly pour in the eggs a little at a time, using a circular motion. Pour eggs and drag a fork along the top of the broth to make elongated egg pieces ( you do not want egg clumps). Add cornstarch paste a little at a time and slowly stir until your soup reaches your preferred consistency.
Next up some fried wontons.
Have you ever made egg drop soup? Will you give this a try?
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