Cooking Simplified: Ingredient Search unlocked with Kitchen Stories Plus!
Discover now
Egg Drop Soup: Take-out style

Egg Drop Soup: Take-out style

Based on 0 ratings
In app
"I no longer live in the US but sometimes crave American-style Chinese food. I’ve finally learned to make one of my takeout go-to’s. The secret is using a bit of turmeric to get that bright yellow quality and more cornstarch than you think you would need to get that classic viscosity. Finally, some Aji-no-moto for umami. "
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
cups
broth
3
eggs
½ tsp
ground turmeric
¼ tsp
white pepper
½ tbsp
salt
2 tbsp
Cornstarch
1
Sliced scallion
½ tsp
toasted sesame oil (for garnish)
1 tsp
Aji-no-moto (msg)
  • Step 1/ 5

    • ½ tsp ground turmeric
    • ¼ tsp white pepper
    • cups broth

    Start boiling your broth and add the turmeric and white pepper to the liquid

  • Step 2/ 5

    • 3 eggs

    Lightly bear your eggs, add some salt and set aside

  • Step 3/ 5

    • 2 tbsp Cornstarch

    Combine cornstarch with 1/4 cup of water. Mix well and add to the broth after it has begun to boil.

  • Step 4/ 5

    After 2-3 minutes of boiling with the cornstarch the broth should be well-thickened. Lower the heat and gently stir in one direction. Slowly pour the beaten egg in the center and turn off the heat immediately when all the egg is dropped into the hot liquid.

  • Step 5/ 5

    • ½ tbsp salt
    • 1 Sliced scallion
    • ½ tsp toasted sesame oil (for garnish)
    • 1 tsp Aji-no-moto (msg)

    Add salt or msg to taste, serve into two bowls and garnish with sesame oil and sliced scallions.

  • Enjoy your meal!

    Egg Drop Soup: Take-out style

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!