Are you looking for recipe inspiration? School Lunch Style Egg Drop Soup special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though School Lunch Style Egg Drop Soup What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of School Lunch Style Egg Drop Soup, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare School Lunch Style Egg Drop Soup delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make School Lunch Style Egg Drop Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the School Lunch Style Egg Drop Soup yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create School Lunch Style Egg Drop Soup using 7 ingredient type and 5 manufacturing steps. Here's how to make the dish.

I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple. Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated. I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki

Ingredients and spices that need to be prepared to make School Lunch Style Egg Drop Soup:

1. 1500 ml Water
2. 7 Consomme soup stock cubes
3. 1 large can Canned corn
4. 4 Eggs
5. [For katakuriko slurry]
6. 1 tbsp Katakuriko
7. 1 tbsp Water

Steps to make a School Lunch Style Egg Drop Soup

1

In a pot, add water and consomme cubes and bring to a simmer.

2

When the cubes are dissolved, add the entire contents of the can. The canned corn is 425 g (265 g without liquid)

3

When the soup starts boiling, add the katakuriko slurry, stirring continuously.

4

Bring back to a boil and add the beaten eggs.

5

Stir lightly and turn off the heat.