Fluffy Egg-Drop Soup with Boiled Chicken Broth. Eggs - fluffy silky whisked egg ribbons make the soup extra comforting. The best Keto Egg Drop Soup with the most flavorful Chinese chicken bone broth made from scratch. Egg drop soup (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in boiled chicken broth.
The resulting soup is light, creamy, and delicately seasoned.
In a medium saucepan, combine water, bouillon, and parsley and onion flakes.
Fluffy eggs in the slightly thickened clear soup look almost like ribbons.
You can cook Fluffy Egg-Drop Soup with Boiled Chicken Broth using 5 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Fluffy Egg-Drop Soup with Boiled Chicken Broth
- Prepare 600 ml of Cooking liquid from boiling chicken.
- You need 1 of Egg.
- It's 1 dash of Pepper.
- Prepare 1 of Salt.
- Prepare 1 of Katakuriko slurry.
Boiling too rapidly makes the egg to break into small pieces. Not enough boiling makes the egg sink too fast before getting Kakitama-jiru broth is based on dashi stock, but Chinese egg drop soup is made with chicken stock. It's typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg "ribbons", which are created by whisking raw eggs into the simmering. This Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions.
Fluffy Egg-Drop Soup with Boiled Chicken Broth instructions
- Bring the strained cooking liquid from boiling the chickento a boil. If it is not salty enough, add salt. If it is too salty, add water to adjust. https://cookpad.com/us/recipes/153769-how-to-cook-moist-chicken-breast-for-boiled-chicken.
- Once it comes to a rapid boil, season with pepper and reduce heat to low. Add the katakuriko slurry (see Hints) to thicken the soup. The key is to add it gradually..
- While stirring the soup gently with a ladle, gradually pour in the beaten egg. Make sure you pour in the eggs while the soup is steadily bubbling..
- If the temperature of the soup is too low, or if you stir it too vigorously, the soup will be cloudy. If you add too much of the egg all at once, or do not stir the soup, the egg will become lumpy..
- Once the egg sets, turn off the heat immediately. Do not bring it to a rapid boil..
- You can make delicious chicken meatballs with the cooking liquid from boiling chicken. https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast.
- You can also make a delicious soup from the leftover chicken skins https://cookpad.com/us/recipes/147045-make-chicken-broth-with-leftover-chicken-skin.
- Chinese-style soup with fluffy chicken meatball and cellophane noodles https://cookpad.com/us/recipes/152376-chinese-soup-with-cellophane-noodles-and-fluffy-light-chicken-meatballs.
- Use the same cooking liquid to make Chinese-style mixed rice https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth.
- Chinese-style soup with mizuna greens https://cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth.
In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened. Slowly drizzle the eggs into the soup while gently. My ultimate Chinese egg drop soup recipe and also my tips for how to make Chinese soup broth using store-bought stock and a few little cheats. If you can boil water and scramble eggs, you can make egg drop soup.
