Hello, I’m Kate. Today, I’m gonna show you how to make easy egg drop gyoza soup recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Easy Egg Drop Gyoza Soup Recipe
Easy Egg Drop Gyoza Soup is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Easy Egg Drop Gyoza Soup is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have easy egg drop gyoza soup using 6 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Easy Egg Drop Gyoza Soup:
- Make ready 8 Store-bought gyoza (not pre-fried)
- Get 1 Egg
- Take 2 tbsp Chinese chicken stock powder
- Get 800 ml Water
- Make ready 1 tbsp each Soy sauce, sesame oil
- Take 1 tbsp Katakuriko dissolved in water
Steps to make Easy Egg Drop Gyoza Soup:
- Cheat a bit by using store-bought gyoza! This makes 2 servings as a main dish, or 4 servings if it’s a side dish.
- Fill a pot with water, add the chicken stock, and bring to a boil. Prepare your katakuriko slurry in the meantime. In another separate bowl, prepare the beaten egg.
- Put in the gyoza and simmer until the skins start to turn translucent and they are cooked through. The photo shows 1 serving. I added Japanese leeks, since I happened to have some.
- The skins have turned translucent. Now, add the katakuriko slurry, swirling the soup around with chopsticks from the center to the edges. Keep simmering.
- Continue swirling and add the beaten egg a few drops at a time. Swirl gently in a circle.
- Turn off the heat as soon as the egg floats to the top. It’ll get hard if you don’t. Add the soy sauce and sesame oil, and it’s done. Put in some chopped leek, if you have some.
- Thicken the soup, even if it’s a bother. The egg will be less likely to sink, and the soup will stay hot. It also makes it easier to eat.
- Please check out my other recipe,Whole Onion Soupfor when onions are in season! - - https://cookpad.com/us/recipes/147417-chinese-soup-with-ground-chicken-and-a-whole-onion
- Here’s another recipe using Chinese chicken stock for easy seasoning! Chinese Glass Noodles - - https://cookpad.com/us/recipes/151322-sweet-and-tart-chinese-cellophane-noodle-salad
- This recipe uses Chinese chicken stock and ponzu sauce. All-purpose Ponzu Ankake Sauce - - https://cookpad.com/us/recipes/146521-all-purpose-ponzu-ankake-sauce-for-crab-omelet-garlic-chive-omelet-and-egg-foo-young
- Aren’t these curlies cute? Fried and Aburaage Spirals with Ankake Sauce - - https://cookpad.com/us/recipes/156911-fried--and-aburaage-spirals-with-ankake-thick-sauce
- Chinese Cabbage Stew using store-bought roux. - - https://cookpad.com/us/recipes/146546-chinese-cabbage-stew
So that’s going to wrap it up for this exceptional dish easy egg drop gyoza soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
