Egg Drop Sriracha Soup
Egg Drop Sriracha Soup
September 3, 2015
Egg drop sriracha soup is a fantastic recipe to make (or even beat) your favorite chinese takeout. When I was a kid, I would love when we went to our favorite chinese restaurant. My top priority was their egg drop soup. I was in awe at how they could create such a beautiful silky ribbon from one of my favorite proteins. Imagine my surprise when, quite a few years later, I found the recipe and it was as simple as 1 ingredient: cornstarch. Needless to say, I made it that night and many nights since. Whether you're fighting a cold or just craving that warm soupy feeling in your tummy, this sriracha soup is sure to please.
- Prep: 10 mins
- Cook: 20 mins
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10 mins
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- Yields: 3-4 Servings
Directions
1In a medium to large sauce pan, add sesame oil and carrots.
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3Saute carrots for 8-10 minutes, or until slightly soft.
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5Add garlic powder and ginger powder, cook for 1-2 minutes.
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7Add broth and sriracha, stir.
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9In a small bowl, combine cornstarch and 1/2 cup of broth (taken from pot). Add cornstarch mixture.
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11Cover, bring to a boil and simmer for 10-15 minutes.
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13In a bowl, whisk eggs and egg whites together.
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15Remove pan from heat. Slowly pour in eggs while stirring to create ribbons.
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17Add green onions (and more sriracha if you so desire). Enjoy!
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