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Easy 3-minute Egg Drop Soup with Fluffy Eggs
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cookpad.japanEasy 3-minute Egg Drop Soup with Fluffy Eggs
This is the egg drop soup I created after many visits to a Chinese restaurant.
This is a super easy 3-minute recipe! My husband also loves egg drop soup so I made this at his request.
Ingredient
400 ml
Water
1
Egg
1 tbsp
Chicken soup stock granules
1/2 tbsp
Sesame oil
1 dash
Black pepper
Cooking instructions
* Step 1
Add the canned corn and water to a pan and heat. When it starts to boil, add the chicken stock granules and stir gently.
* Step 2
When it reaches a rapid boil, crack the egg and add it. Gently stir it in.
* Step 3
When it's cooked, add sesame oil and black pepper. It's done.
* Step 4
Adjust the amount of soup stock you need to match 2 cups of water according to your preference.
* Step 5
Speedy Trick Use the can from the canned corn to measure the water; you'll get the last of the corn doing this.
* Step 6
I used canned creamed corn that is sold in 435 g cans with one can's worth of water so it's quick to measure.
* Step 7
If the soup is too thick, adjust the consistency with water.
* Step 8
Easy in 3-minutes My Homemade Corn Potage
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