Easy Egg Drop Gyoza Soup. Great recipe for Easy Egg Drop Gyoza Soup. I don't really like boiled gyoza, but I was intrigued by a commercial for soup gyoza I saw on TV, so I decided to add it to egg drop soup. We are making Gyoza Wrappers and easy Chinese-inspired egg drop soup.
Quick and easy asian flavored soup.
You can use store-bought gyoza in this recipe like an easy express route to a tasty soup.
And you can choose from a variety of fillings.
You can cook Easy Egg Drop Gyoza Soup using 6 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Easy Egg Drop Gyoza Soup
- You need 8 of Store-bought gyoza (not pre-fried).
- You need 1 of Egg.
- You need 2 tbsp of Chinese chicken stock powder.
- It's 800 ml of Water.
- Prepare 1 tbsp of each Soy sauce, sesame oil.
- Prepare 1 tbsp of Katakuriko dissolved in water.
Mix all spices in a bowl (chicken bouillon powder, soy sauce, sake, salt, sesame oil). In a small bowl mix katakuriko and water. This easy egg drop soup recipe has been sponsored by Eggland's Best Eggs but all opinions expressed here are my own. I have a serious weak spot when it comes to Chinese food.
Easy Egg Drop Gyoza Soup instructions
- 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 Soup"for 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 Pork and Aburaage Spirals with Ankake Sauce" https://cookpad.com/us/recipes/156911-fried-pork-and-aburaage-spirals-with-ankake-thick-sauce.
- "Chinese Cabbage Stew" using store-bought roux. https://cookpad.com/us/recipes/146546-chinese-cabbage-stew.
Skip the takeout and make homemade Chinese food instead! The egg drop soup is a humble dish, but there are many ways to dress it up. In fact, the signs of my own culinary genius first appeared in a pot of egg drop soup, when I garnished it with kernels of sweet corn, sprigs of cilantro, and delicate portions of artisanal crabmeat (Read: Imitation crabmeat). My mom seemed impressed, at least. Pour in the chicken broth, green onions, and remaining sesame oil.