Wednesday, December 3, 2014

Egg Drop Soup With Noodles

Egg Drop Soup With Noodles

Egg drop soup is an Chinese soup and is very quick and easy to prepare soup. In this, chicken stock is boiled and finally egg is add to it. Adding veggies is upto our preference. I love to add veggies, so added finely chopped carrot and sweet corn. We can also add tofu to the soup. For the first time, I had this delicious soup in a Chinese restaurant and from then, I am making this at home. But in restaurants they won't add noodles, but I want to make it as a complete meal so I added noddles. It will take less time to prepare, but taste great. We can cook noodles separately and then add to the soup or can cook in the chicken or veg stock.

Serves : 2
Prep Time : 5 Minutes
Cook Time : 15 Minutes
  • Chicken stock or Veg stock- 2 cups
  • Water - 1 cup
  • Wheat or Soy Noddles - 1 cup
  • Carrot - 1/4 cup
  • Corn - 3 tbsp
  • Onion - 1/4  cup
  • Garlic clove - 1, finely chopped
  • Light Soy sauce - 1 tbsp
  • Vinegar - 1 tsp
  • Eggs - 2, lightly beaten
  • Salt to taste
  • Pepper to taste
  • Olive Oil - 1 tbsp
  • Heat oil in a pot, add garlic, carrot and onion and saute for 2 minute.
  • Add chicken stock, soy sauce, vinegar, corn and boil for 5 minutes. Add noodles, salt and cook till they turn soft.( We can also add cooked noodles to reduce the cook time)
  • Pour in the beaten eggs slowly and cook for about 1 minute, add pepper and serve hot.
  • If you want to make soup thick, add 1 tbsp corn flour to little water and add to the soup and cook till soup thickens. (I don't like to add corn flour, so I skipped it)

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