Simple Way to Prepare Favorite Easy Egg Drop Soup Very Easy

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Before you jump to Easy Egg Drop Soup recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

In general, people have been conditioned to think that "comfort" foods are not good for the body and must be avoided. But if your comfort food is candy or junk food this can be true. Otherwise, comfort foods may be extremely healthy and good for you. There are several foods that basically can raise your moods when you eat them. When you feel a little down and are needing an emotional boost, try a few of these.

Make a trail mixfrom various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to elevate your mood. This is possible as these foods have a bunch of magnesium which raises serotonin production. Serotonin is a feel-good substance that tells the brain how to feel at any given time. The more of it in your brain, the better you'll feel. Not just that but nuts, in particular, are a great protein food source.

You can see, you don't have to turn to junk food or foods that are bad for you to feel better! Try a few of these instead!

We hope you got insight from reading it, now let's go back to easy egg drop soup recipe. To cook easy egg drop soup you need 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Easy Egg Drop Soup:

1. Get of unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.).
2. You need of water.
3. Use of medium carrot, sliced into 1/4" thick slices.
4. Get of garlic cloves, crushed.
5. Provide of kosher salt to start.
6. Take of toasted sesame oil (optional).
7. Use of corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
8. Use of eggs, thoroughly whisked.
9. Take of finely chopped green onion for garnish.
10. Take of black pepper.

Instructions to make Easy Egg Drop Soup:

1. Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat..
2. Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic..
3. Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively)..
4. Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking..
5. Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :) ) Enjoy!.

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