It turned out pretty good but it seemed to be missing something. It was a real cheap meal to make and it was surprisingly filling. I made a good size pot and it all disappeared quickly. {Had a few friends over) This is what I thew together because it is what I had in the house and it's what I could remember from a recipe I saw a few days ago. 3 eggs 1 tablespoon of soy sauce 1 tablespoon corn starch 4 cups chicken broth 3 green onions teaspoon ginger Mushrooms Spinach Pepper Anybody know anything I missed to make it better or have any other cheap, filling recipes?
That's kind of what I use the soy sauce for. I added some more at the table. You think plain salt would make a difference?
I read online that I should have used white pepper. I've never had it, at least I don't think I have. Is there a big difference between Black and White Pepper?
If you are comparing it to chinese restaurant egg drop, then you are missing MSG. Also, what kind of chicken broth did you use. If you didn't make your own chicken stock, then the soup is at the mercy of the brand.
restaurant egg drop is way to thick for me. almost a gelatin. actual chicken fat will make almost anything better. you can fry some chicken in the pot, remove then deglaze and start the soup. If you do this get some real ginger and real garlic. those are kinda important.
Kitchen Basics Unsalted Chicken Broth. (Trying to keep the sodium low which is hard to do when using soy sauce. ) Never made my own stock. If it is something that is easy and can keep in the fridge for while I may give it a try. Not trying to compare it to anything just trying to find a new tasty soup I can quickly throw together. What about fish sauce instead of soy sauce?
Very easy. Keeps great in the fridge for a few days but I usually portion mine into 2 cup plastic containers & keep in the freezer.
