Egg Drop Soup
Egg drop soup is a cozy Chinese staple people love all over the place now, not just in China. It’s become so loved for how easy it is to make and how tasty it is and just mix up some eggs, broth (chicken or veggie), and maybe cornstarch if you want it thicker. Pour the egg in real slow let it drizzle into stringy bits. Outside of that, you can spice it up with green onions, some ginger, soy sauce white pepper. Those take it up a notch, give it a nice punch of flavor. You gotta be gentle and patient when making this soup. But once it comes together, the velvety texture and comforting warmth make this a soup you just can’t beat. I like making a big batch so I can reheat bowls of it on chilly nights. It takes me back to the Chinese restaurants of my childhood, slurping up spoonfuls of happiness. This cozy simple soup really is magic in a bowl.
Egg Drop soup
Egg drop soup is a delicious and comforting Chinese dish that has become popular worldwide. Its simple yet flavorful preparation makes it a favorite among many, and it's often found on the menu of Chinese restaurants or enjoyed as a quick and easy homemade meal.The basic ingredients of egg drop soup typically include chicken or vegetable broth, eggs, and seasonings. Sometimes, cornstarch is added to thicken the soup slightly. The broth forms the base of the soup, providing a savory and aromatic flavor that serves as a canvas for the delicate egg ribbons.
Ingredients
- 6 stalks Green Onion
- 1 Medium Red or White onion
- 4 Medium Roma Tomatoes
- 4 Cloves Garlic
- 5 tbsp Cornstarch dissolved in 1 cup of water
- 2 tbsp Fish sauce ( optional )
- Salt to taste
- 2 Pinch Freshly Cracked pepper
- 4 Medium Egg
- 3 tbsp oil
- 2 L Chicken stock (optional) Can use vegetable stock or water
Instructions
- In a pot saute garlic until the aroma starts to smell or until the color turns brownNot necessarily start with garlic some people don't like the smell of garlicCan start with onions and saute until translucent then add the garlic
- Add the sliced onions and chopped tomatoesCut the white half part of the green onion and chop include this with the rest. of the onionchop the green part as this will be added fresh at the end of the cookingI prefer Roma tomato it's full of flavor less seeds and available most of the timeSaute until tomatoes turn mushy
- Add 2 L of chicken stock or vegetable stock/ if using just water enhance the flavor by using chicken powder
- Cover and let it simmer for 2 minutes then add the slurry slowly in a circle pattern A wire whisk is ideal to use as it mixes the slurry wellSlowly stir while adding the slurry and ensure to incorporate the slurry properly to avoid curdling The simmering stage in low heat is the best time to add the slurry
- Increase the heat once all the slurry is added and continue stirring
- In a separate bowl beat the egg until foamy then pour the beaten egg in a circle pattern In a circle pattern using the same procedure for pouring slurry pour the beaten egg and let it coagulate or settle before mixing
- Wait 1 minute until the egg is cooked then start mixing slowly Add the fish sauce or add half a tsp of chicken powder if desired
- Season with salt and pepper to taste
- Top with chopped green onion
Video
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Wonton soup
Wonton soup is a renowned Chinese dish consisting of delicate dumplings called wontons filled with ingredients like pork or shrimp. Originating from the Tang Dynasty, the name "wonton" translates to "swallowing clouds," inspired by their shape. The filling and folding methods vary, with various seasonings added. The wontons are boiled and served in a clear broth made from chicken, pork, or seafood stock, often flavored with ginger and garlic. Garnishes like green onions and sesame oil enhance the soup's flavor, creating a comforting and popular culinary experience.
Ingredients
- 1/2 lb (about 225 grams) ground pork
- 3 cloves Garlic
- 5 stalks Green onion
- 1 tsp Grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce (optional)
- Salt and pepper to taste
- 1 lb Shrimp shelled and deveined (chopped)
- 1 medium size Carrots
Instructions
Prepare the Filling:
- OK so first you wanna get a big bowl and throw in the ground pork, shrimp, chopped carrots, minced garlic green onions, grated ginger, soy sauce, sesame oil salt and pepper. Mix it all up real good with a spoon or even your hands if you want. Then get a wonton wrapper and lay it out on a clean counter or whatever. Keep the other wrappers covered with a damp towel so they don't dry out and get useless. Put about a teaspoon of the filling in the middle of the wrapper and wet the edges of the wrapper with some water from your finger or a brush so it seals up good. Fold it into a triangle and press the edges together to seal it up. Make sure to get rid of any air bubbles in there so the wontons don't explode when you cook 'em. Then dab a little water on the bottom corners of the triangle and bring them together to shape it into a classic wonton with the folded up sides.
Assemble the wontons and cook
- Here's my attempt at rewriting the content in a much more easy way:Alright, so keep going with folding and sealing those wonton wrappers until you've made as many as you want. Now get some water boiling. Carefully drop the wontons in the pot once it's bubbling. Let them cook for 3 or 4 minutes, or just until they float to the top and if you're not sure they're done go ahead and cut one open to check that the pork filling is fully cooked inside. Use a slotted spoon to scoop the wontons out into bowls once theyre ready. There's different ways you can serve these – in a nice clear broth, with a dipping sauce on the side, or tossed into a veggie stir-fry with a sauce of your choosing. However you want to eat them, homemade wontons are the best!
Notes
Wontons are incredibly versatile and can be enjoyed in various ways. Feel free to experiment with different fillings and serving options to create a dish that suits your preferences.
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