Egg Drop Soup |
This easy Egg Drop Soup recipe is a good choice to warm up your body during cold Winter or rainy season. And of course, the taste is delicious.
Egg Drop Soup Recipe:
- Boil water in a pan. When it is at medium boiling, put in 1 pack of Kikkoman Miso Soup Instant and stir it slowly until well combined.
- Put in Corn Kernels (you can use canned Corn or fresh Corn and remove the kernels from the cob), chopped Chicken fillets (already boiled or steamed) and sliced Mushrooms.
- Just combine all the ingredients and when it's at highest boiling point, put it whisked Eggs into the soup. Stir them well. Add salt and pepper and 1-2 drops of Sesame Oil for distinct aroma.
- Don't forget to soak Cloud Ear Fungus or any any kind of dried Mushroom that you used in a bowl of water and let them wet and "rise" for a while before cooking them. If you want to use canned Mushroom, just rinse them with water.
- If you used canned Corn, do not forget to drain the water.
- When adding Salt and Pepper, taste the Soup first, because Kikkoman Miso Soup is already tasty and salty.
- If you want a thicker Egg Drop Soup, you can add 1-2 tsp Cornstarch that has been dissolved with 1/4 cup of water into the soup. Stir them well.
Kikkoman Miso Soup |
Other Recipes :
Wonton Soup Recipe
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