How to Cook Egg Drop Soup
Serves: 8-10
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients needed to make Egg Drop Soup:
- 1 package chicken noodles
- 1 package ramen noodle seasoning
- 1 fake crabmeat, cut into round slices
- 1 whole chicken boulloin cube
- 1 large egg yolk
- 2 large egg whites
- 1/8 cup diced carrot, wrapped in a cling film, cooked in a microwave oven with small amount of water until tender and drained)
- Dried onion flakes, as required
- Large pinch ground ginger
- 1 tbsp ketchup
- 2 tbsp sweet and sour sauce
- 8-10 drops Tabasco hot pepper sauce
- 1 tsp white vinegar
- 5 tbsp cold water
- 2 tbsp cornstarch
- Salt and freshly ground black pepper to taste
- 5 cups water
Cooking instructions for Egg Drop Soup:
- Empty 5 cups of water into a stockpot and bring it to a rolling boil.
- Add the chicken noodles, fried onion flakes and lots of black pepper into the water and crumble the bouillon cube into it.
- Empty the sachet of ramen seasoning into the above mixture and give it a nice stir to mix.
- Cook them until the noodles are cooked al dente and the seasonings dissolve.
- Whisk the egg whites and the yolk together with a balloon whisk and pour it into the simmering soup, while beating it continuously with the whisk until the eggs are cooked to form fine white shreds.
- Dissolve the cornstarch in cold water to form a thick, smooth paste and pour it into the simmering soup.
- Whisk them together until well combined and continue to simmer the soup until it thickens.
- Add a splash of vinegar to add a hint of tang to the soup, and stir it along with ginger.
- Pour the ketchup, sweet and sour sauce as well as the hot pepper sauce for added heat, sweetness and sour flavours in the soup.
- Stir them all together until properly blended and throw in the fake crabmeat and cooked carrots.
- Lower the heat to moderate and continue to cook the broth for few more minutes or until it is heated through.
- Serve steaming hot along side pickled veggies or prawn crackers.
Image credit: Wikimedia Commons
