Duck Egg Drop Soup

It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure.

My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol

Work in progress

พระกระยาหารทรงโปรดของในหลวง ร.9 เป็นซุปไข่ทำง่าย ส่วนผสมไม่เยอะ ซดร้อนๆคล่องคอ หอมน้ำมันงา ถ้าใช้น้ำซุปผักทำ เพื่อนๆชาวมังสวิรัติก็สามารถทานได้ด้วยค่ะ #เมนูไข่ #ครัวผจญภัย

Quick, easy, delicious soup!

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions!

Played with a simple recipe and came up with this.

MY way of making egg drop soup

I was given this recipe when I was suffering an awful stomach bug. It worked wonders and it is an inexpensive meal.

9 cups

This recipe really is simple. It's light tasing and delightful to boot.I do not add any salt to this recipe for two reasons.1. I use salted broth anyway so I don't feel the need.2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch.

沒有高湯就用 #烹大師香菇風味#神還原 今天來開麵店

I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple.Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated.I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki

Taste great!!! If you like egg drop soup you will love this.

This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei

I wanted to make a Chinese style soup to go with dinner one day, and I thought of onion and corn as good additions that would cook up quickly. My husband is not a huge fan of soup, but he eats this one right up, so I've been making it ever since. I can make it with ingredients I always have in stock, so it saves money too.By thickening the soup, the egg disperses nice and evenly. Another point to making the egg fluffy is to add a little water to it beforehand!! Also, turn the heat off right away to prevent the egg from becoming tough. For 2 servings. Recipe by Eisakun

:hungry

This is an easy, satisfying hangover cure that my wife and I crave after every night of heavy drinking. It truly makes the morning after (or afternoon after) much more tolerable.