School Lunch Style Egg Drop Soup. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. Reviews for: Photos of Restaurant Style Egg Drop Soup. Egg drop soup also is known as egg flower soup.
Egg drop soup makes me think of my grandmother every time I see it, and it's a soup I turn to when I need something light, comforting, and warm. You might recognize egg drop soup from the bowl you get with the lunch plates at Chinese-American restaurants, with swirling strands of eggs floating in a. This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's version (maybe The name "Egg Drop" comes from how the soup is made—dropping raw egg into hot soup. You can cook School Lunch Style Egg Drop Soup using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of School Lunch Style Egg Drop Soup
- You need 1500 ml of Water.
- You need 7 of Consomme soup stock cubes.
- Prepare 1 large of can Canned corn.
- You need 4 of Eggs.
- It’s of [For katakuriko slurry].
- You need 1 tbsp of Katakuriko.
- It’s 1 tbsp of Water.
There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup. Egg drop soup with avocado, made in about five minutes. Sometimes the simplest meals are the best meals. Restaurant delicious Egg Drop Soup is the quickest and easiest soup you'll ever make- on your Now, let's hear it for restaurant-style Egg Drop Soup bursting with flavor, all cooked in one pot for This Egg Drop Soup is about to become your easy go-to easy appetizer, lunch or light dinner recipe.
School Lunch Style Egg Drop Soup step by step
- In a pot, add water and consomme cubes and bring to a simmer..
- When the cubes are dissolved, add the entire contents of the can. The canned corn is 425 g (265 g without liquid).
- When the soup starts boiling, add the katakuriko slurry, stirring continuously..
- Bring back to a boil and add the beaten eggs..
- Stir lightly and turn off the heat..
Soup is an important element on a Chinese family's dinner table. Back in Beijing when I was living with my parents, my mom would serve soup every day along with steamed. The egg drop soup commonly made in Chinese households is not thickened with starch as those served at the Chinese restaurants in the States. Whisk the eggs lightly with chopsticks or a fork in a small bowl. Slowly pour the egg into the soup in a thin, steady stream, stirring the broth gently using.