Does anyone know of a way to make egg drop soup without cornstarch?!
Answers: This is only because there's no cornstarch in the house, plus I have a cold and my car isn't running smoothly... so if anyone can tell me if there's a way to make it without cornstarch and how, that would be great.
For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour;
OR
1 tablespoon potato flour or rice flour;
OR
4 teaspoons quick-cooking tapioca;
OR
2 teaspoons arrowroot.
use all purpose flour.
use a can of any soup.
the corn starch is only to provide a thickening rather than just water..
You can certainly thicken the soup with a roux (equal amounts of flour and butter 1 T each per 2 cups of soup). You need to sautee the flour in the butter to cook off the raw wheat flavor, so you need to start the roux with any veggies that you may sautee beginning. The flavor won't be the same, the flavor of the roux will come through to some degree. It won't taste bad or ruin the soup but cornstarch in comparison is tasteless.
INGREDIENTS
-4 cups chicken broth, divided
-1/8 teaspoon ground ginger
-2 tablespoons chopped fresh chives
-1/4 teaspoon salt
-3 tablespoons all purpose flour
-2 eggs
-1 egg yolk
DIRECTIONS
1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and flour until smooth. Set aside.
2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
make it homemade and juice chicken
Just make it with chicken broth and egg.