To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped scallions on top.
Substitutions and variations egg-drop soup is just a variation of plain egg-drop soup. The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites. The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as before. Add the eggs while stirring. Shut off heat at once and serve topped with the chopped scallions.
Based on the view count, the chicken in caramel sauce appears to be quite popular. Easy and tasty is always attractive. To the newbie cook, it means less chances of messing up. To the busy mom, it means less time sweating it out in the kitchen. To the seasoned cook, it’s a rest from those laborious works of art. To the diner, good food is good food.
I should tell you though that I served the chicken in caramel sauce with a soup. It’s the basic egg drop soup with a few additions. I felt there wasn’t enough chicken to go around and I figured that a hearty soup would fill whatever shortage there might be. To the homemade broth, I added ground pork, baby asparagus and eggs and the result is what you see in the photo. . Ready you are Egg Soup Please visit in the site www.indomunch.com for extra details.
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