The iconic Egg drop soup. Almost every Chinese restaurant has at least some variation of this soup. The question is, is it ‘Egg Drop’ or ‘Egg Flower’ soup? The second one is what Chinese call it. Delicious, light and nutritious, this soup will be a delight to your senses!
1 cup chicken broth (or substitute vegetable broth)
4-8 frozen or fresh dumplings or wontons (number depends on size; use your favorite!)
1-2 tbsp tofu, cut into small cubes
¼ tsp soy sauce
1 tsp cornstarch in 1 Tbsp cold water (use more cornstarch for thicker soup)
1 egg, well beaten
1-2 tbsp chopped green onions (or chives or cilantro or your favorite combination of them)
1-2 tbsp shredded or thin slivers of cooked turkey or chicken (use more for heartier soup)
Salt and pepper (preferably ground white pepper) to taste
Mi Aroma Rice Cooker (1-2 serving using above ingredients)
Aroma Professional Rice Cooker (3-6 servings using double or triple the above ingredients)
About 30 min total time
Add broth to inner pot of Mi Aroma Rice Cooker; cover and select “white rice” setting. Set a timer for 10 minutes (watch for broth coming to a boil).
While waiting, cut tofu and green onions. When broth boils, add dumplings and tofu and replace cover. Set timer for 10 minutes (or follow directions for frozen dumplings). While waiting, beat egg, prepare cornstarch, and shred turkey. When time is up, check dumplings for doneness.
When dumplings are done, gently stir soup while slowly adding cornstarch and then add the egg. Add salt and pepper to taste; then add green onions and turkey.
Serve immediately and Enjoy!
Over To You
What’s your version of egg drop soup? Share and inspire us.