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I think I am going to make some ramen egg soup, for dinner. LOL It just sounds good to me. never had egg drop soup befor. wonder if one egg will be enough ?
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Morning granny! Your idea could work!
Try this. Get your broth ready and tasting the way you like first. Scramble up a few eggs and mix in a teaspoon of cornstarch real good. The cornstarch will keep the eggs from clumping up and getting rubbery when you add it to the broth (so it will be like Chinese eggdrop soup). Add the scrambled eggs to the broth that is barely simmering and eat it soon. It doesn't store well.
Advanced cooking: Before adding egg, you can stir a Tablespoon of cornstarch into the broth and cook it for a few minutes at a low boil (until it doesn't taste starchy). This will thicken the broth and make it even more Chinese soupish.
Even more? Add some veggies (bits of carrot, frozen peas, corn...) or meat to the broth in the beginning.
Of course if you don't have cornstarch, I just wasted your time!![]()