Minute Egg Drop Soup

$To make Minute Egg Drop Soup, you need a few key ingredients. Here’s what you will need: - 4 cups low-sodium vegetable or chicken broth - 2 large eggs - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry) - 1 cup frozen peas and carrots mix - 1 teaspoon sesame oil - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 green onion, finely sliced (for garnish) - Salt and pepper to taste These ingredients come together to create a warm and comforting soup. The broth forms the base, while the eggs give the soup a rich texture. The peas and carrots add color and nutrition. Garnishes can elevate your soup. Here are some options to consider: - Sliced green onions - A sprinkle of sesame seeds - Fresh herbs like cilantro or parsley These toppings not only add flavor but also enhance the soup's look. Use them to make the dish more appealing. Sometimes, you might not have all the ingredients on hand. Here are some easy swaps: - Use chicken broth instead of vegetable broth for more flavor. - Replace sesame oil with olive oil if needed. - Add fresh vegetables like spinach or bell peppers for extra nutrition. These substitutions can still give you a tasty soup while accommodating what you have available. Always feel free to experiment and make the recipe your own! {{ingredient_image_1}} First, grab a large saucepan. Pour in 4 cups of low-sodium vegetable or chicken broth. Heat it on medium until it gently boils. Watching the broth bubble is fun! It only takes a few minutes to reach the boil. Once boiling, add 1 cup of frozen peas and carrots. Stir the mix in and let it cook for 2 minutes. This step warms the veggies. Next, lower the heat to a low simmer. Take 1 tablespoon of cornstarch and mix it with 2 tablespoons of cold water. This forms a slurry. Slowly add the slurry to the broth while stirring. This will thicken your soup just right. Now for the fun part! Crack 2 large eggs into a small bowl. Beat them well. While stirring the soup, pour the eggs in a thin stream. This creates lovely egg ribbons. Then, add 1 teaspoon of sesame oil and 1 tablespoon of soy sauce. Stir gently to mix. Season with salt and pepper to taste. Once done, remove the soup from heat and let it rest for a minute. Ladle the soup into bowls and finish with sliced green onions on top. Enjoy your delicious Minute Egg Drop Soup! To get those lovely egg ribbons, you need a steady hand. Once the broth simmers, beat your eggs in a bowl. Stir the soup slowly and pour the eggs in a thin stream. This helps the eggs cook quickly and form nice ribbons. If you pour too fast, the eggs will clump. Keep stirring gently while pouring for the best results. Taste is key in this soup. You can add more soy sauce for a saltier taste. If you like it spicy, try a dash of chili oil. For a fresh twist, add a squeeze of lime juice. Always start with a little and taste as you go. This way, you can find the flavor that you love most. When serving this soup, make it look pretty! Use colorful bowls to brighten the dish. Top it with sliced green onions for a fresh touch. You can also add a sprinkle of sesame seeds for crunch. Serve with chopsticks or a soup spoon for fun. This will impress your family and friends! Pro Tips Use Fresh Broth: For the best flavor, use homemade broth or a high-quality store-bought low-sodium broth. Perfect Egg Ribbons: To achieve delicate egg ribbons, pour the beaten eggs slowly into the soup while stirring continuously. Customize Veggies: Feel free to add other vegetables like mushrooms or bok choy for additional flavor and texture. Garnish Creatively: Experiment with garnishes such as cilantro or crushed red pepper for an extra kick and freshness. {{image_2}} To make a vegetarian version, simply use vegetable broth. For a vegan option, replace the eggs with silken tofu. Blend the tofu until smooth and add it to the soup. This gives you a creamy texture without eggs. You can also add mushrooms or bok choy for extra nutrients and flavor. If you want more protein, consider adding cooked chicken or shrimp. Shred cooked chicken and add it to the broth. For shrimp, toss in peeled shrimp when the broth is hot. They cook quickly and add a nice touch. You can also use tofu for a plant-based protein boost. To boost flavor, add ginger or garlic while cooking. These give the soup a warm, fragrant taste. You can also sprinkle in some red pepper flakes if you like a bit of heat. A dash of lime juice at the end adds brightness and freshness, making every spoonful exciting. To keep your leftover soup fresh, let it cool down first. Pour it into an airtight container. This helps to lock in flavor and keeps it safe. Store the container in the fridge. Your soup will stay good for about three days. If you want to enjoy it later, freezing is a great option. When you're ready to eat your leftover soup, take it out of the fridge. Pour the soup into a pot. Heat it on the stove over medium heat. Stir it often to make sure it heats evenly. You can also use the microwave. Just heat it in short bursts. Stir in between to avoid hot spots. To freeze your soup, let it cool completely. Use a freezer-safe container or bag. Leave some space at the top, as soup expands when frozen. Label the container with the date and type of soup. It can last in the freezer for about three months. When you're ready to eat it, thaw it in the fridge overnight. Then reheat it as mentioned. Enjoy your delicious soup anytime! You can make egg drop soup in about 10 minutes. The prep time is only 5 minutes. Cooking the broth and veggies takes the remaining 5 minutes. This soup is quick and easy, perfect for busy nights. Yes, you can use different vegetables. Try spinach, bok choy, or bell peppers. Just chop them small, so they cook fast. Frozen veggies work well too, just like peas and carrots. Mix it up based on what you have at home. Egg drop soup is low in calories. Each serving has around 100 calories, depending on your broth. The eggs add protein, and the veggies add fiber. If you want to keep it light, use low-sodium broth and add more veggies. Enjoy it guilt-free! This article covered the basics of making Minute Egg Drop Soup. We explored key ingredients, optional garnishes, and helpful substitutions. I shared step-by-step instructions for cooking the broth, adding veggies, and incorporating eggs. You learned tips for perfect egg ribbons and how to adjust flavors. I also discussed various soup variations, storage methods, and answered common questions. With these insights, you can create a delicious soup that suits your taste. Enjoy making and sharing this comforting dish!$

Minute Egg Drop Soup

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 (slurry)
1 cup frozen peas and carrots mix
1 teaspoon sesame oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 green onion finely sliced (for garnish)
to taste salt and pepper

Instructions

In a large saucepan, bring the vegetable or chicken broth to a gentle boil over medium heat.
Stir in the mixed frozen peas and carrots, allowing them to cook for about 2 minutes until heated through.
Reduce the heat to a low simmer. Slowly add the cornstarch slurry while stirring constantly to thicken the broth slightly.
In a small bowl, beat the eggs. Then, without stopping the stirring in the soup, slowly pour the beaten eggs into the broth in a thin stream. This will create delicate egg ribbons.
Add the sesame oil and soy sauce, stirring gently. Season with salt and pepper to taste.
Remove the soup from heat and let it sit for a minute.
Ladle the soup into bowls and garnish with sliced green onions.

Notes

Serve the soup in colorful bowls and include a pair of chopsticks or a soup spoon for an elegant touch. Consider adding a sprinkle of sesame seeds on top for added texture and visual appeal.

Keyword egg drop, quick recipe, soup