I love Egg Drop Soup, but I always feel it’s a little too plain for me, so, in this video, I show how to make Chinese egg drop soup with my own twist — frozen vegetables — to add more depth of texture to the soup.
Ingredients:
- Chicken (2 boxes of 32 fl oz)
- Carrot (2 whole pieces, sliced into large chunks)
- Onion (1 large, sliced into large chunks)
- Soy sauce (2 tablespoons)
- Fish sauce (1 teaspoon)
- Pepper (1 teaspoon)
- Eggs (4, beaten)
- Cornstarch (3 teaspoons dissolved in 2 tablespoons of water)
- Frozen Vegetables (2 cups)
Can’t find fish sauce in your local supermarket, get it here:
Tiparos Fish Sauce
