Easy Egg Drop Soup with Miso

Egg Drop Soup

Egg Drop Soup is one of simple soup varieties.  If you have left-over chicken broth (after making chicken broth or steamed chicken), you can use the chicken broth for making this easy Egg Drop Soup.Instead of making Miso Soup (only), I combined Miso Soup with Egg drops, Corn Kernels, chopped Chicken fillets, Cloud Ear Fungus or even Shitake Mushroom.

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.



Kikkoman Miso Soup

• 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.

Other  Recipes : Wonton Soup Recipe

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