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Topic: Easy egg drop soup - only 4 ingredients needed!  (Read 5973 times)
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hardyjenni
« on: April 12, 2010 04:32:09 PM »

I love simple foods.  For some odd reason, they bring me joy. 

Egg drop soup is one of those simple foods.  To make basic egg drop soup, you only need 4 ingredients (chicken broth, cornstarch, soy sauce, egg).  It's so easy. 

Admittedly, I have made mistakes before when making this.  Once, when I was younger, I added too much cornstarch and made egg drop gravy instead.  And we had company that night for dinner!  They graciously spooned the gravy into their mouths, but I could tell by the look on their faces that they didn't like the thickness!  Oops!

But after that, my mother, who is 1/2 Asian, taught me how to use less cornstarch.  She also taught me to fully incorporate it so I didn't end up with lumps of cornstarch in the soup.

But even with it being so easy, until Saturday night, I hadn't made it for about 6 months.  But Saturday night I wanted something salty to go with our pasta dinner (we were carbo-loading for a 1/2 marathon on Sunday).  Since I was making Thai peanut pasta, egg drop soup seemed like the perfect salty complement to the slightly sweet spice of the pasta sauce.  It was so easy and delicious--I forgot how pleasant a nice warm bowl of egg drop soup can be!

The recipe is posted at my webpage:  http://www.examiner.com/examiner/x-24872-St-Louis-Budget-Meals-Examiner~y2010m4d12-Soup--Easy-egg-drop-soup



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« Reply #1 on: April 12, 2010 04:41:36 PM »

omg! that makes me so hungry!
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zuzu123
« Reply #2 on: April 12, 2010 05:05:03 PM »

Looks delicious!
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« Reply #3 on: April 12, 2010 07:00:56 PM »

So easy and looks delicious! On my way to my kitchen...  Smiley
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LordVader
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« Reply #4 on: April 12, 2010 09:57:01 PM »

I've never put soy sauce or cornstarch in mine.  I cook the broth and then add the egg and put the green onion on the top.  Good stuff.
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Avian Flight
« Reply #5 on: April 13, 2010 08:37:03 AM »

That looks good. Egg drop soup is comforting. What type of Asian is your mother? That's like saying someone is 1/2 European. haha Wink
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hardyjenni
« Reply #6 on: April 13, 2010 02:04:48 PM »

Thanks, all!

Avian Flight:  Smiley  She's 1/2 Japanese.  Egg drop soup is more traditionally Chinese, but like a lot of Chinese foods, there is a Japanese way of making it.  Usually, in Japanes versions you don't beat the egg.  You just drop it in. 

LordVader:  We are soy sauce addicts in our house!  We put it in/on almost everything!  We even caught my niece licking extra soy sauce off her plate one night (she's 4).   Grin
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« Reply #7 on: April 13, 2010 06:51:13 PM »

Thanks, all!

Avian Flight:  Smiley  She's 1/2 Japanese.  Egg drop soup is more traditionally Chinese, but like a lot of Chinese foods, there is a Japanese way of making it.  Usually, in Japanes versions you don't beat the egg.  You just drop it in. 

LordVader:  We are soy sauce addicts in our house!  We put it in/on almost everything!  We even caught my niece licking extra soy sauce off her plate one night (she's 4).   Grin
LOL!  Aww!  I have a few Chinese recipes on my blog that your family might enjoy.  There's one for chicken and broccoli, fried rice, and those sugar biscuits.  I don't remember if I put the egg drop soup in there.  But you already have that down! Wink
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"Imagination is more important than Knowledge."-Albert Einstein

"Conversation should be pleasant without scurrility, witty without affectation, free without indecency, learned without conceitedness, novel without falsehood." - William Shakespeare

http://foodforthought1987.blogspot.com
hardyjenni
« Reply #8 on: April 14, 2010 11:02:35 AM »

Lordvader:  Love your blog!  It's been bookmarked and the link sent to my sister and folks.  My husband would like the chili mac!
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LordVader
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« Reply #9 on: April 14, 2010 07:17:31 PM »

Lordvader:  Love your blog!  It's been bookmarked and the link sent to my sister and folks.  My husband would like the chili mac!

Thanks! Smiley  Hope y'all enjoy the recipes!
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"Imagination is more important than Knowledge."-Albert Einstein

"Conversation should be pleasant without scurrility, witty without affectation, free without indecency, learned without conceitedness, novel without falsehood." - William Shakespeare

http://foodforthought1987.blogspot.com
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