How to Cook Delicious Brad's egg drop soup

Brad's egg drop soup. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. Egg Drop Soup is a type of consumable Food that can be cooked in a Cooking Station. Egg drop soup makes me think of my grandmother every time I see it, and it's a soup I turn to when I need something light, comforting, and warm.

You can also make egg drop soup with corn, chicken, noodles, cabbage, and other veggies or additional spices….it's totally customizable! Egg drop soup recipe 蛋花汤 is the easiest Chinese soup recipe to prepare. Chinese restaurants usually have high-quality soup stock as the base of the soup. You can have Brad's egg drop soup using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Brad's egg drop soup

1. It's 10 cups of water.
2. You need 10 tsp of granulated chicken bouillon.
3. You need 1 tbs of garlic powder.
4. Prepare 3 tbs of rice vinegar.
5. Prepare 1/3 pkg of lo mein noodles.
6. It's 1 can of diced carrots and peas.
7. You need 1/2 tsp of black pepper.
8. It's 1/3 cup of corn starch dissolved in cold water.
9. It's of Sliced green onions for garnish.

The home cook style Chinese egg drops soup is well-known wherever there is a large Chinese community. The Chinese name of egg drop soup is Dan Hua Tang (蛋花汤) which literally means "egg flower" soup. I presume it refers to the flocculent appearance of the cooked eggs which resemble blossoms. This particular look is achieved by slowly pouring the beaten egg into the boiling soup.

Brad's egg drop soup instructions

1. Boil water in a pot..
2. Add bouillon and vinegar. dissolve for 2 minutes..
3. Add noodles. Return to a boil for 4 minutes..
4. Add can of carrots and peas cook 2 more minutes. Season with pepper and more salt if desired..
5. Return to a boil. Slowly add cornstarch mixture until it reaches desired thickness. This step is optional..
6. Garnish with sliced green onions. Serve immediately. Enjoy.

Egg drop soup was always her first choice. You don't need to add tons of spices like star anise and cloves because it overpowers the delicate egg flavor. How should egg drop soup taste to someone who regularly makes trips down to Chinatown? The soup was thick with an overly viscous texture, obviously due to a heavy helping of cornstarch. But I still can picture the egg shards suspended in the broth, and how the liquid would sit high on my spoon.