Ready Eat!
Introducing a new segment called, Becca's Bytes! Where Ready Eat!, host Becca guides you on making some of her favorite dishes! Today on the menu we have, Egg Drop Soup! To make your very own Egg Drop Soup, Becca has graciously listed the recipe down below! Follow for more! Music: Joy-Shoji Meguro https://www.instagram.com/readyeatpod/ Tomato Egg Drop Soup Ingredients: 2-3 Tomatoes, Chopped ~1-2 Tbsp High Heat, Neutral Oil 3 Eggs + ~1 tsp water, Whisked Broth: 1 Qt Bone Broth (or chicken stock) ~1+ Tbsp Soy Sauce ~½ Tbsp Garlic Powder ~½ Tbsp White Pepper ~½ tsp Chicken Bouillon Powder ~½ tsp Tumeric Corn Starch Slurry: ~2-3 Tbsp Corn Starch ~2 Tbsp Water Toppers: Green Onion, chopped Sesame Oil Directions: OPTIONAL: Heat saucepan over medium heat and add oil OPTIONAL PT 2:Add tomatoes, lightly salt and pepper, cook down approx. 3-4 mins If you’re a tomato hater, start here: Add all broth ingredients, raise heat and bring to boil Once boiling, add corn starch slurry Stir, and let boil for 1-2 mins (keep an eye on it so it doesn’t boil over. IT WILL RUIN YOUR LIFE) Once soup has slightly thickened, gently stir soup with a ladle while slowly pouring the egg in Serve soup in your favorite soup bowl, top it with green onion and sesame oil
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