Homemade Egg drop soup
Egg drop soup is a dish primarily made from beaten eggs mixed with other ingredients, known for its benefits in promoting beauty, reducing fatigue, and enhancing appetite. Many people enjoy egg drop soup not only for its simplicity in preparation but also for its rich nutritional content.
INGREDIENTS
- 2 eggs
DIRECTIONS
Prepare the necessary ingredients.
Wash the tomato thoroughly, peel it, and cut it into small pieces for later use.
Crack the eggs into a bowl, beat them with chopsticks until they are evenly mixed, and set aside.
Wash the green onion thoroughly. Separate the white and green parts of the onion, then finely chop each part and set aside.
Heat oil in a pot and add the chopped white part of the green onion.
Add the tomatoes and stir-fry until they release their juices.
Add an appropriate amount of purified water.
Tip:
If you have potato starch at home, I recommend mixing potato starch with purified water to make a slurry. Use this slurry to thicken the soup before adding the beaten eggs. This will make the broth richer and more delicious.
Once the water boils, slowly pour in the beaten eggs. Use a spoon to stir gently until the eggs are fully cooked.
Tip:
Pour the beaten eggs into the pot in a circular motion. After adding the eggs, let them sit undisturbed for about five seconds. Then, gently use a spoon to distribute the eggs evenly. This technique will help create beautiful, distinct egg ribbons without clumping.
Add a pinch of salt to taste.
Add a dash of chicken broth for extra flavor. Stir well to combine evenly.
Finally, add the chopped green onions and then remove the pot from the heat.