I show you how to make Egg Drop soup that is easy, healthier, cheaper, and better that what you would get at a Chinese takeout place.
Background: I started working as a hibachi chef when I was 16 at my dads restaurant here in Athens, Ga. Since then I have worked in a handful of different restaurants, cooking hibachi, mastering sushi, and even making pizza!
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Ingredients:
1/2 lb or 225 of chicken (breast or thigh)
2 stalks of green onion
1/2 Tbsp or 7ml of vegetable oil
4 cups or 950ml of water with 2 cubes of Caldo de Pollo (or chicken stock)
2 Tbsp of corn starch
2 Tbsp water
1/2 Tbsp of sesame oil
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27 Comments
Looks so good I gonna try making this
Wow the different cuts of the green onion is masterful
Yummy, I made it and it was delicious.
Exceptionally well done video. Thank you!
The best egg drop soup!
Thanks for your video
Excellent recipe and demonstration, I love the strings of egg in the soup, just learned how to achieve it with your video , thank you.
Nice!quick and easy it looks yummy
Great tutorial!
Good job
Nice video! You missed one ingredient in the info section underneath the video….the eggs! The video shows 2 eggs, but you may want to add it to the list above.
If you plant the white bulbs of the onions, they will take root and you will have a constant supply of green onions. I grow them outside in a planter. They are so flavorful when home grown. The green onions just keep on coming back over and over again.
Vegetarian egg drop you can use baked tofu squares; for the broth they have vegetable bouillon squares.
Thank you so much. I've been sick without an appetite. This is the only thing that I can hold down!!
I enjoyed watching you make this soup. I will definitely try it .. thanks
You Forgot to mention the finger stir can give it a little extra flavor lol thanks for the recipe will be trying soon 👩🍳
🎉 so cool
Finally, a cook without asmr! Thank you, thank you!
Searching for egg drop soup as I sit here eating leftover soup from takeout. I like your version and the noodles directions a great plus! NEW subscriber.
I will be making this today. thank you for such a good video, very easy to follow.😊
Could you please say “basically “ and “ really really “ a few dozen times more? You don’t say it enough.
I like the explanation in your video and your green onion chopping. I don't know why it would be so much healthier than a restaurant version. It's always nice to make your own and have it fresh of course. But nutritionally, I'm guessing the restaurant makes it in a very similar way. I'm making mine with my homemade chicken broth which has a little ginger and has the benefit of bones simmered for a long time, so I think that would be a bit healthier. Good restaurants might even use their own broth too (though some might prefer the bouillon flavour, especially the take out restaurants you are thinking of). I put msg in because I wasn't using the bouillon.
Egg drop soup is my favorite of the Chinese food Soups
The knife technique on the green onion was beyond informative. I have never seen this. Thank you. I love the detail of taking your dish to the next level in presentation besides the taste…tho, I do need at least a good amount of white pepper in the slurry. Just made this and it was fantastic. The won tons are something you must make along with the soup.
The only thing I would add is that when you heat the water, put in a couple of chunks of ginger and some white parts of a couple of scallions and boil for a few minutes before and then pull out before you add the bouilion cubes. It gives a more arromatic flavor to the chicken stock base.
Also, I prefer "Better than Bouillon" instead of the Knorr cubes. I've done this recipe with both.
And I add silken tofu cubes instead of chicken.
Outstanding!
Egg drop soup is egg whites only….why dont white people get that part??