• On Oct, 02, 2024
•  ladyrecipes
•  Recipes

Using Leftover Ingredients To Make Quick Egg Drop Soup

Ingredients you will need

Leftover meat

Ingredients you may need:

– 4 cups hen broth or stock

– half cup leftover cooked rooster, shredded or diced

– 1/2 cup leftover cooked greens, similar to broccoli, carrots, or celery

– 1/4 cup finely chopped onion

– 1/4 cup finely chopped green pepper

– 2 eggs, beaten

– 1 tablespoon soy sauce

– half teaspoon salt

– 1/4 teaspoon black pepper

– 1 teaspoon sesame oil

– Chopped green onions, for garnish

Leftover meat:

If you could have leftover cooked meat, corresponding to beef, pork, or lamb, you can add it to the soup for additional flavor. Simply shred or cube the meat and add it to the soup together with the other elements.

Leftover vegetables

Ingredients you will want:

6 cups hen or vegetable broth

1/4 cup soy sauce

2 tablespoons cornstarch

2 tablespoons cold water

2 large eggs

1 cup cooked leftover greens (such as broccoli, carrots, peas, or green beans)

1/4 teaspoon ground white pepper

2 green onions, thinly sliced

Leftover rice or noodles

Ingredients you may need:

• 3 cups hen broth or vegetable broth
• 1/2 cup cooked leftover rice or noodles
• 1/2 cup chopped cooked chicken or tofu
• 1/2 cup chopped vegetables (such as carrots, celery, or green onions)
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 large egg, beaten
• Pinch of salt and pepper

Eggs

Ingredients:

– Eggs (2)
– Vegetable oil (1 tablespoon)
– Green onions (3-4, chopped)
– Garlic (2 cloves, minced)
– Ginger (1 tablespoon, minced)
– Chicken broth (4 cups)
– Soy sauce (2 tablespoons)
– Sesame oil (1 teaspoon)
– White pepper (to taste)
– Salt (to taste)

Broth

1 – 12 oz package deal agency silken tofu, drained

1 cup vegetable broth

1/2 cup water

1 tbsp soy sauce

1 tbsp cornstarch

1/2 tsp sesame oil

1 green onion, thinly sliced

2 giant eggs, beaten

Seasonings

Ingredients:

3 eggs, beaten

1 Tablespoon cornstarch

3 cups chicken broth

half cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped pink bell pepper

1/4 cup chopped carrots

1/4 cup chopped celery

1 Tablespoon soy sauce

1 teaspoon floor black pepper

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sesame oil

Instructions

Prepare the ingredients

– Whisk together eggs, cornstarch, and water.
– Chop or shred the leftover meat and vegetables to desired sizes.
– Open or prepare the chicken broth.
– Bring the broth to a boil in a medium pot.
– Slowly whisk in the egg mixture into the boiling broth in a thin stream.
– Reduce warmth to low and simmer for 1-2 minutes, or until the eggs are set and cooked through.
– Stir within the leftover meat and greens.
– Season with salt and pepper to taste.
– Serve hot.

Heat the broth

Place the saucepan over medium warmth and pour the rooster broth into the pan. Bring the broth to a boil, then cut back the heat to low and simmer the broth for 10 minutes.

After 10 minutes, remove the saucepan from the heat, and slowly pour the egg combination into the broth, stirring constantly. The eggs will prepare dinner immediately and kind thin, silky ribbons in the broth.

Return the saucepan to medium-low heat, and proceed to simmer the soup for five minutes, or until the eggs are cooked through.

Season the soup with salt and pepper to style, and serve immediately.

Add the leftover ingredients

In a small bowl, whisk together the remaining cornstarch and water till Easy Egg Drop Soup. Add the mixture to the soup and cook dinner, stirring constantly, till the soup thickens and boils.

Reduce warmth to low and simmer for five minutes, stirring sometimes. Season with salt and pepper to style. Garnish with green onions and sesame seeds, if desired.

Whisk in the eggs

Whisk in the eggs

– To the simmering broth, slowly whisk in the eggs. Use a fork or chopsticks to move the eggs in a circular motion, ranging from the center of the pot and working your method around.

– As you whisk, the eggs will begin to cook dinner in skinny, wispy streams.

– Continue whisking till the eggs are utterly cooked via, about 1 minute.

– Do not overcook the eggs, or they may turn into powerful.

Season the soup

1. In a medium saucepan, deliver the rooster broth to a simmer over medium heat.

2. In a small bowl, whisk collectively the eggs and cornstarch until clean.

3. Slowly pour the egg combination into the simmering broth, whisking continuously to create skinny ribbons of egg.

4. Add the leftover greens and prepare dinner till heated via, about 2 minutes.

5. Season the soup to taste with salt, pepper, and soy sauce.

6. Serve instantly.

Serve immediately

• Bring water or stock to a fast boil.

• Whisk eggs and cornstarch collectively in a small bowl.

• Slowly pour the egg combination into the boiling water while whisking constantly.

• Reduce heat and simmer for 1-2 minutes, or till the eggs are cooked through.

• Stir in your choice of leftover elements.

• Season with salt and pepper to taste.

• Serve instantly.