Egg soup is a delicious soup that is flavorful and very attractive. Although simple, it is nutritious and easy to eat. Add this dish to your family’s menu for a change of taste! Let’s follow into the kitchen to learn the secret to making this egg soup.
1. Egg Soup
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Egg Soup Serves 2
Chicken eggs 4 Green onions 3 stalks Ginger 1 piece Cornstarch 1 teaspoon Turmeric powder 1/8 teaspoon Salmon oil 2 teaspoons Ground pepper/ salt A little Chicken broth 1 liter
Ingredient Images
How to Make Egg Soup
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Prepare the Ingredients
Cut off the roots and yellow leaves of the green onions, wash them clean, and chop them finely. Peel the ginger, wash it clean, and slice it.
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Mix the egg mixture
Carefully crack 4 eggs into a bowl, using a fork to whisk them together until the yolks and whites are well combined.
Next, add 1/4 teaspoon of ground pepper, 1/4 teaspoon of salt, 1 teaspoon of cornstarch, 1/8 teaspoon of turmeric powder, and 2 tablespoons of water into a small bowl, and mix well.
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Cook the soup
Place a pot on the stove, add 1 liter of chicken broth and all the chopped green onions and ginger. Adjust the heat to high to boil, then gradually reduce to low heat when the soup starts to boil.
Pour the cornstarch mixture in, stir well, then slowly pour in the egg mixture, trying to pour it slowly to create a fluffier appearance for the eggs.
After cooking for an additional 4 minutes, add 2 teaspoons of salmon oil, stir well, adjust the seasoning to suit your family’s taste, then turn off the heat. Ladle the soup into a bowl, and enjoy right away!
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Final Product
Egg soup is a simple dish, yet its flavor is quite delicious. The subtle sweetness of the chicken broth perfectly blends with the rich taste of the egg, making you want to eat it continuously. This light dish is suitable for all family members.
2. Seaweed Egg Soup
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Preparation
10 minutes
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Processing
15 minutes
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Difficulty
Easy
Ingredients for Seaweed Egg Soup For 2 people
Chicken eggs 2 eggs Dried seaweed 100 gr Green onions 4 stalks Cornstarch 1 teaspoon Soy sauce 1 tablespoon Seasoning/ground pepper A little
How to choose delicious seaweed
- To cook this soup well, you should choose soft, young types of seaweed so that it will taste better and be sweeter when eaten!
- Prioritize selecting dried seaweed pieces with many small holes on the surface, a dry, dark green surface will indicate good quality.
- Additionally, avoid choosing types of seaweed that are too broken or soft, and if you can’t smell the characteristic aroma of seaweed when sniffing, it’s not a good choice.
How to prepare Seaweed Egg Soup
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Prepare the ingredients
First, crack 2 eggs into a bowl, and use a fork to mix the white and yolk evenly. Next, for the green onions, cut off the roots and any yellowing leaves, wash them clean, and chop them finely.
Dissolve 1 teaspoon of tapioca starch in about 200ml of water, stirring well until the starch is completely dissolved.
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Cooking Soup
Place a pan on the stove, add about 700ml of water, wait for the water to boil, then add 1 teaspoon of seasoning, and 1 tablespoon of soy sauce. Wait for the water to boil again, then add the dried seaweed.
Gradually spoon the tapioca starch mixture in, stir well and adjust the heat to low. Slowly pour the eggs in a spiral shape to create fluffiness for the dish. Sprinkle a little ground pepper on top, season to taste, and then add chopped green onions on the surface.
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Final Product
The seaweed egg soup has an eye-catching color, with the fluffy eggs beautifully blending with the seaweed, creating an enticing aroma. The eggs are soft, combined with the seaweed, giving the dish a quite unique flavor that is very appealing.
3. Egg Mushroom Soup
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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Egg Mushroom Soup Serves 2
Chicken eggs 2 pieces Dried shiitake mushrooms 100 gr Soft tofu 200 gr Cilantro 50 gr Tapioca starch 1 tablespoon Fish sauce 1 teaspoon Salt/pepper to taste
How to choose fresh ingredients
How to choose fresh soft tofu
- Fresh soft tofu is usually off-white in color, with a soft texture and not too elastic when touched.
- When holding a piece of tofu, it should feel firm, the surface should not be slimy, and it should have a pleasant smell.
- Avoid choosing pieces that have been left too long, with a slimy yellow surface and unusual black spots.
How to choose fresh shiitake mushrooms
- You should choose mushrooms that are dark brown, with intact caps that are not broken or cracked.
- Check the surface carefully to ensure the mushrooms are not damp, moldy, as they can be harmful and affect the taste of the soup.
- Avoid mushrooms with strange odors, slimy surfaces, and cracks.
How to make Mushroom Tofu Egg Soup
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Prepare the ingredients
Put the mushrooms into a bowl, pour boiling water in and soak for about 10 minutes. After 10 minutes, the mushrooms are soft and cooked, remove them to drain and slice thinly.
Cut the tofu into bite-sized pieces. For the cilantro, cut off the roots, wash it clean, and chop it finely.
Crack the eggs into a bowl and beat them well.
Add 1 tablespoon of tapioca flour into the bowl, pour in a little water, and stir well until the tapioca flour is completely dissolved in the water.
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Cook the soup
Place a pan on the stove, add 1 liter of water, wait for the water to boil, then add the shiitake mushrooms, 1 teaspoon of salt, and the tapioca flour mixture, stirring well. Wait for this mixture to boil again, then add the silken tofu.
After 1 minute, start pouring the eggs into a ladle above the simmering soup, swirling it around to distribute the egg evenly in the soup, creating a unique and appealing shape.
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Completion
After cooking for about 3 more minutes, you should season it again to suit your family’s taste, sprinkle a bit of ground pepper, and turn off the stove.
Scoop the soup into a bowl, add cilantro on top, drizzle with 1 teaspoon of fish sauce, mix well, and enjoy!
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Final Product
The Egg Mushroom Tofu Soup, once completed, has a quite eye-catching color, with evenly cut mushrooms blending beautifully with the soft tofu and fragrant cilantro, making it very appealing. Additionally, the soup has a light taste, and you will feel the sweetness of mushrooms, tofu, and eggs mixing together in a very enticing way.
4. Egg and Vegetable Soup
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Egg and Vegetable Soup For 4 – 6 people
Green onions 3 stalks Carrot 1 piece Corn kernels 100 gr Peas 100 gr Cornstarch 3 teaspoons Chicken eggs 4 pieces Chicken seasoning 1 teaspoon Fish sauce 1 teaspoon Salt/ ground pepper a little
How to choose fresh ingredients
How to choose fresh green beans
- You should choose green beans that are bright green, smooth, shiny, and not too many prominent veins.
- Prioritize choosing those that are slender, feel firm in hand, and snap easily when bent, indicating crispness.
- Avoid choosing beans that are too mature, dark green in color, and have many unusual tiny black spots on the surface.
How to choose fresh carrots
- Good carrots usually have a balanced size, feel firm in hand, and slightly heavy.
- Prioritize choosing carrots with fresh green tops that are still attached to the body to ensure freshness and nutrition!
- Avoid choosing carrots that are too mature, have a wrinkled surface, and have many tiny black spots, and feel watery when touched.
How to make Vegetable Egg Soup
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Prepare the ingredients
Green onions cut off the roots and washed, then chopped finely. Carrots are peeled, washed, and diced.
Put 3 teaspoons of cornstarch and 5 teaspoons of water into a bowl, stir well.
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Beat the eggs
Crack 4 eggs into a bowl one by one, add 1 tablespoon of water, and beat well until the egg yolks and whites are blended together.
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Cooking Soup
Put a pot on the stove, add 1 liter of water, adjust the heat to high and bring it to a boil. Once the water boils, add carrots, corn, and peas. Next, slowly pour in the cornstarch mixture, stirring well for about 30 seconds to prevent clumping.
Then, continue to pour in the eggs while stirring, season with 1 teaspoon of salt, 1 teaspoon of chicken seasoning, a little ground pepper, and 1 teaspoon of fish sauce, cook for another 3 minutes, and taste again to adjust the flavor to your family’s liking before turning off the stove.
Pour the soup into a bowl, sprinkle some chopped green onions on top, and enjoy right away!
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Final Product
Vegetable egg soup is not only nutritious but also visually appealing, with a rich flavor blended with many ingredients that bring a delicious taste that is both rich and super tasty, definitely making the meal more enjoyable and interesting.
How to choose fresh and delicious chicken eggs
- To make this dish delicious, you should choose eggs that are still fresh, with a surface that has many tiny specks and a dark brown color.
- Alternatively, you can check the freshness of the eggs by shaking them; fresh eggs usually do not make any noise when shaken, so you should choose these!
- Absolutely do not choose eggs with cracked shells or those that have been stored for too long, as they will not be tasty and lack nutrition.
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With the super detailed instructions above, you will definitely succeed in making delicious and sweet egg soup, which helps cleanse the palate and inspires more appetite. TasteVN wishes you success!
