Egg Drop Noodle Soup
Yep, this is an awesome weekend breakfast, or weeknight dinner option for kids.
Ingredients:
Noodles, I used our home made fresh noodles, you can use shell pasta, spaghetti, any noodle would be fine.
3 eggs, beaten
2 tbsp corn starch, this is the secret how Chinese restaurant can make their egg drop soup so thick, and your attempt at home is so watery. No, it’s not the amount of eggs.
Method:
Boil noodle in a pot of water, as direction on package, till al dente. Drain some water out, leave in as much liquid as you wish for your final egg drop noodle soup.
Dissolve corn starch in about 1/4 cup of cold water – this is crucial. You have to dissolve the corn starch in cold water before adding to the pot. Otherwise it may form slime like streaks, so nasty. After dissolving the corn starch in cold water, slowly pour corn starch liquid into pot of noodles and boiling water. Stir the soup and watch the liquid in the pot thicken up slightly. Slowly pour your beaten eggs into the pot, stir the soup so the eggs will distribute evenly in the soup.
Taste and season your egg drop noodle soup as needed, drizzle in a bit of sesame oil if desired. Enjoy!
And I had one extra hard boiled egg, so I put it in my bowl 🙂
