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
Great recipe! Thank you for sharing. This Egg Drop Soup was simple and delicious. Not to mention cost effective!
Thank you, Lindsay! I’m glad it worked out for you!