Minute Egg Drop Soup

$To make a tasty Minute Egg Drop Soup, gather these simple ingredients: - 4 cups low-sodium vegetable or chicken broth - 2 large eggs - 1 tablespoon cornstarch, mixed with 2 tablespoons cold water - 1 cup frozen peas and carrot mix - 1 teaspoon sesame oil - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 green onion, finely sliced (for garnish) - Salt and black pepper, to taste Each serving of Minute Egg Drop Soup has about: - Calories: 120 - Protein: 6g - Carbohydrates: 10g - Fats: 6g - Fiber: 2g This soup provides a warm and light meal option, perfect for any time. When selecting ingredients, keep these tips in mind: - Broth: Choose low-sodium options to control salt intake. Homemade broth is best, but store-bought works too. - Eggs: Use fresh, high-quality eggs for rich flavor and smooth texture. - Vegetables: Pick vibrant frozen peas and carrots. They should be bright and not clumped together. - Soy Sauce: Opt for low-sodium soy sauce if you want less salt. Tamari is a great choice for gluten-free diets. - Garnish: Fresh green onions add a crisp flavor. Choose firm and bright green onions for the best taste. These simple tips will help you create a better soup experience. Enjoy cooking! {{ingredient_image_2}} Start by pouring 4 cups of low-sodium vegetable or chicken broth into a large saucepan. Set the heat to medium. Bring the broth to a gentle boil. Stir it often so nothing sticks to the bottom. Once it boils, toss in 1 cup of frozen peas and carrot mix. Let them cook for about 2 minutes. You want them to be bright and warm. This step adds color and flavor to your soup. Next, take 1 tablespoon of cornstarch and mix it with 2 tablespoons of cold water in a small bowl. Stir until it is smooth. This is your cornstarch slurry. Once the peas and carrots are ready, lower the heat. Gradually pour the slurry into the broth while stirring. This will thicken your soup just enough. Make sure to keep stirring to avoid lumps. In a separate bowl, crack 2 large eggs and beat them well. While stirring the soup, slowly drizzle the beaten eggs into the broth. Pour them in a thin stream for the best results. This method will create delicate egg ribbons. After the eggs are in, stir in 1 teaspoon of sesame oil and 1 tablespoon of soy sauce. Adjust the taste with salt and black pepper as you like. Let the soup sit for a minute to blend the flavors. Serve it warm with a sprinkle of sliced green onions on top. Enjoy your quick and tasty Minute Egg Drop Soup! To make lovely egg ribbons, beat the eggs well in a bowl. When the broth boils, lower the heat to a simmer. While you stir the soup, slowly drizzle the eggs in a thin stream. This helps the eggs cook evenly. Keep stirring gently to create those beautiful, silky ribbons. Timing is key here, so don’t rush. You can enhance the flavor of your soup easily. Add a splash of rice vinegar for a tangy kick. A few drops of chili oil can add some heat. Fresh ginger or garlic can bring warmth and depth. You might also try adding a dash of white pepper for a subtle spice. Experiment with fresh herbs, like cilantro or basil, for more aroma. Avoid these common mistakes to ensure your soup shines. First, don’t add the eggs too quickly. This can lead to clumps instead of ribbons. Second, stir the soup gently after adding the cornstarch slurry. Too much stirring can break the ribbons apart. Lastly, don't skip the resting time after cooking. Letting the soup sit lets flavors blend well for a tastier finish. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables whenever possible. Fresh peas and carrots will enhance the soup's taste and texture. Perfect Egg Ribbons: To achieve delicate egg ribbons, ensure you stir the soup continuously while drizzling in the beaten eggs. This will help create those beautiful strands. Customize Your Broth: Feel free to experiment with different broths, such as mushroom or beef broth, to give your soup a unique flavor profile. Garnish for Style: A sprinkle of fresh herbs, like cilantro or parsley, can elevate the presentation and add a burst of freshness to your soup. {{image_4}} To make this soup vegan, swap out the eggs and broth. Use silken tofu instead of eggs. Soft tofu gives a nice texture. For broth, use vegetable broth or miso broth. Both options add great flavor. You can also add nutritional yeast for a cheesy taste. Want to boost your soup? Add cooked chicken or shrimp for extra protein. Just stir them in after the vegetables. For more veggies, try adding spinach or bok choy. They cook quickly and add color. You can also add mushrooms for an earthy flavor. Love spice? Add sriracha or chili oil to your soup. Just a little goes a long way. You can also toss in red pepper flakes for heat. For a unique twist, add fresh ginger. It gives a warm, spicy kick. Adjust the spice to fit your taste. To store leftover egg drop soup, let it cool first. Pour the soup into an airtight container. Make sure to seal it tightly. Place it in the fridge. Consume within three days for the best taste. When you are ready to eat, pour the soup into a pot. Heat it on low. Stir the soup gently as it warms up. This helps keep the egg ribbons intact. You can also use a microwave. Heat in short intervals, stirring in between. You can freeze egg drop soup, but the texture may change. Pour cooled soup into freezer-safe containers. Leave space at the top for expansion. It can stay in the freezer for up to three months. Thaw the soup in the fridge overnight before reheating. Yes, you can make this soup without broth. Use water instead. It will be lighter. The flavor will change, so add extra seasonings. Consider using miso paste or spices for more taste. Minute Egg Drop Soup lasts about 3 to 4 days in the fridge. Store it in a sealed container. The soup may thicken as it cools. Add a little water or broth when reheating for best results. Egg Drop Soup pairs well with many dishes. Try serving it with fried rice or spring rolls. You can also enjoy it with a fresh salad or dumplings. These sides will make your meal complete and satisfying. In this post, we covered how to make Minute Egg Drop Soup. We started with essential ingredients and their nutritional benefits. You learned step-by-step instructions for preparing the soup and tips for achieving perfect egg ribbons. We also explored tasty variations to suit any diet and how to store leftovers properly. In conclusion, making egg drop soup is quick and easy. With these tips, you can create a delicious meal that fits your taste. Enjoy cooking!$

A quick and easy soup featuring delicate egg ribbons in a flavorful broth with vegetables.

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Prep Time 5

Cook Time 5

Total Time 10

Course Appetizer

Cuisine Asian

Servings 4

Calories 150 kcal

Ingredients

4 cups low-sodium vegetable or chicken broth
2 large eggs
1 tablespoon cornstarch, mixed with 2 tablespoons cold water
1 cup frozen peas and carrot mix
1 teaspoon sesame oil
1 tablespoon soy sauce or tamari
1 green onion finely sliced, for garnish
to taste salt and black pepper

Instructions

In a large saucepan, bring the low-sodium vegetable or chicken broth to a gentle boil over medium heat. Stir occasionally to prevent sticking.
Once boiling, add the frozen peas and carrot mix to the broth, allowing them to cook for approximately 2 minutes, or until they are heated through and vibrant in color.
Reduce the heat to low, allowing the broth to simmer gently. Gradually pour in the cornstarch slurry while continuously stirring the broth.
In a separate small bowl, crack the eggs and beat them well. While continuing to stir the soup, slowly drizzle the beaten eggs into the broth in a thin stream.
Stir in the sesame oil and soy sauce, adjusting the flavor with salt and black pepper to your preference.
Remove the pan from heat and allow the soup to sit for about a minute to let the flavors meld.
Carefully ladle the warm soup into bowls, and finish with a sprinkle of sliced green onions as a fresh garnish.

Notes

Serve in vibrant bowls and consider garnishing with sesame seeds for added texture.

Keyword egg drop, quick recipe, soup