I had been cooking Asian food since I was a teenager. I learned from my Japanese mom. We would sometimes add a bit of thinly sliced celery to it before thickening the broth. I'm 66 yrs old now, and my daughter wasn't interested in learning how to cook. It makes me sad to not be able to pass down the years of knowledge I gained from my mom. I rarely cook anymore and miss having anyone to cook for. Sometimes, I wish a hungry family would adopt me. Thank you for your excellent and authentic videos. If my daughter ever expresses interest, I'll refer her to you.
Hey you don't know me but please don't give up hope, perhaps there's a person in your life who would love to learn from you. Or better yet start a small cooking club or potluck club where 2 or more people bring food to taste and share. Your daughter may change her mind. It could be worth trying! With affection, A stranger on the internet
@@nnebundoannaobi1386 I just now found you're kind reply. Thank you so much for the desperately needed encouragement. I was feeling like our Japanese heritage was ending with me. Then, I thought about being ok with letting it skip a generation, and cook with my young grandchildren instead. You must have been sending hope and inspirational wisdom across the airwaves. ☺🥰 Thank you, friend.
@@lo_batt I wish I had a way. Flo does an excellent job and gives the details which make the difference, just like my mom would teach it. We made gyoza (pot stickers,) wonton, eggrolls, katsu don, sukiyaki hot pot, fried rice, chow mein, egg foo young, tofu dishes, futomaki sushi, California roll, pancit, kimchi, watermelon rind pickles, and much more. She was an excellent cook and I was her shadow. What kind of foods did you grow up with?
If you want a really clear broth spring for some Tapioca starch over the corn starch; it makes the broth less cloudy and has a slightly cleaner flavor.
I've been subscribed for YEARS nkw and don't understand how this channel doesn't already have millions of subscribers and views. Your videos are absolute GOLD--a total Godsend!!! Your information is soooo thoroughly researched with so many secrets I would have never even thought about and full of SO MUCH culinary knowledge!! And the information is SOOOOO well presented and the video editing and footage are so top tier!!! Thank you SO FREAKING MUCH for all that you do, I'm so excited to make this!!!!
Subscribed. Just made the soup and it came out perfect. Nailed the craving for a fraction of the price. Moreover your clean vide format and Google doc written recipe instead of an ad infested blog earned my respect.
Once again, why can I say? Your recipes are so spot on. And, the technique that you show us throughout this entire video, is beyond what other's on youtube provide. Thank you immensely.
I have tried several of your recipes and they all turned out spot on perfection. The amount of time and effort you put into your recipes, Jason, deserves our support. Thank you.
Thank you very much! I sincerely appreciate your support! If there are any videos you'd like to see, please let me know and I promise I'll put them on my list of dishes to investigate! Thanks again. I hope you have a wonderful day.
@@farmageddon Could you please investigate the Falafel recipe? I keep trying to perfect the falafel texture of crisp on the outside and light on the inside. Much appreciated.
Yet another banger! I made this for company and they ate every drop! So easy too, it's definitely going in the rotation. If you ever find time to do hot and sour soup that would rock, but I love your work and will be thrilled with whatever you come out with next! You're the best!
Thank you SO MUCH!! That is so very kind of you! I promise you Hot & Sour soup is coming this year sometime! I'm still in the process of researching and refining the recipe! But it will definitely be going down soon! If there is anything else you'd like to see, please let me know and I give you my word I'll put it on my list! Thanks again and I hope you have a wonderful day!!
Made this one tonight. The basic takeout version with 1/2 tsp turmeric added. Hands down better than any takeout place I've tried out here. Thanks for the bangin recipe!
I like how you explained everything from the ingredients to assembling them together when cooking. You are clear and thorough Keep up the good work! Let's go back to separating the egg whites and yolk. I find it when cooking soup with egg. It's best to separate the whites and yolk. otherwise, it'll smell like a hard boil egg (gasy). My daughter will complain.😂
Nice video 👍🏻 I agree it's so customizable. I like how you showed the different variations in the cooking process. I've seen 3 methods before - the adding a little water to the Eggs, using Ginger & Green Onion to enhance the flavor & black vinegar. You can't go wrong with any of them.
Egg drop isn't my thing, but you're doing awesome work for people who need guidance and again, it's super cool that you came in with the google doc recipes! Also, pretty cool that Townsends chimed in!
Arax, thank you so much! You are always so generous! I can't tell you how much I appreciate you! And I totally agree with you about Townsends! I've become friends with him and he is such a cool and smart guy. He's really helped me out a lot with how I think about RUclips. He has one of the best channels on RUclips, no doubt!
A very good morning Jason, A non-newtonian liquid? I loved your presentation as soon as you mentioned that interesting phrase. I am currently 73 years in age - grew and musically "blossomed" during the never to be seen again "60's" with several bands (with actually 2 charting regional records) - went on to Bachelors, Masters degrees (Aeronautical Engineering) ending as a Corporate Pilot (Beech King Airs, Cessna Citation Jets with 9000+ hours) and although now somewhat retired (still fly though) I find I have become an absolute information "junkie" with an insatiable appetite for knowledge. This also involves a recently acquired habit of trying to learn at least 3 new words/terms each and every day. You just gave me my first for today! I probably became aware of the term somewhere during my engineering days although very likely lost it somewhere along the way. Thank you so much for the memory refresher. I really appreciate it! By the way I have made your Egg Drop Soup and I do have to say it is, by far, the best I have ever had. I spent a few years throughout Asia related to my flying jobs and have tried it many times but this version is just the best. All the very best to you and yours, Terry
Nice video. If you are too lazy to cook a broth, you can just put a few papery dried shrimps in the water, and you can put a few slices of cucumber and carrot for color and some fragrance.
Jason, what are you doing. You're killing it. I remember in the very beginning making a comment on your rice video, and it had a handful of comments only. Now look at the crowd. Well done. One of my favorite soups! A request? old school Peking 🦆? My mom passed away in 2011 and she learned it from her friend Ms. Wu from China, and I haven't had it since. Hoisin, pancakes, scallions, crispy skin, yum .
Hey, what's up!! Thank you so much for your support! I'll add Peking Duck to my list of dishes to investigate!! And yeah, those pancakes, scallions, hoisin, etc is so good together! Truly one of the great dishes of Chinese cuisine!! :)
I made the enhanced take out version today and it was absolutely delicious. Thank you for all the detail you include. This was miles ahead of a different recipe I tried. Any chance you may tackle hot and sour soup at some point?
I really appreciate the multiple levels of difficulty/effort offered in this kind of video. Some days, I want to go all out and make my own chicken stock. Others, gimme that stock powder, baby!
Just wanted to thank you for this - such a simple recipe but so effective. I've made this a couple of times now - and it's rapidly becoming a quick and easy favourite.
My daughter worked at a Chinese restaurant and the crew often added leftover rice to leftover egg drop soup for a late night dinner after closing. Thanks for sharing.
New to your channel, and NGL, as an Ethnic Chinese, i was not convinced at all that you would make it until you recommended ‘Lee Kum Kee’ and I’m sold. YES that is THE BRAND for most condiments in most ethnic chinese households in SEA because of the consistent quality you get at the price.
Looks good--going to try this with some Just Egg and veggie stock as I have a family history of Cancer and need to avoid the Choline in eggs and IGF-1 in meat. Thanks for posting
Superb egg drop soup recipe and excellent preparation and cooking tips. I'm going to deploy these tips the next time I prepare this soup. However, I happen to love the taste of sesame oil added to the soup just before serving, which I think deepens the flavor. So, that might also be a variation viewers might enjoy.
i was just looking up a recipe on egg drop soup a couple days ago and then once i saw you had posted this video that pretty much sealed the deal all your recipes have been on point so far
Finally experimented with Jason’s egg drop soup and like all of his other recipes it is amazing, though this recipe more than the others, I found the devil (or the angel?) in the details. I did several variations of the soup, and for whatever it’s worth, here are my comments: (1) Do not be clever and substitute ginger powder for real ginger. It will overwhelm the soup and you will only have regret. (2) Do not use bouillon that has curry, parsley, etc in it. Better use a high quality chicken broth or make it yourself. (3) Definitvely steep scallion and ginger in the broth. This for me was key. I also tried adding carrots, celery and leek though the clean, bright background flavors of just scallion and real ginger were best. (4) I went ahead and added some corn and thinly sliced chicken breast to the soup and it made for more of a meal. (5) Do add the Chinese dark vinegar and 2 drops of toasted sesame seed oil if you can get it. This changes the soup for the better. (6) Do add the fried wontons and chopped scallion for garnish. For such a “simple” soup I found even slight variations in preparation yielded dramatically different results, but once tweaked to your preference, it is a total keeper. Thank you again Jason.
Dang. I'd love to go shopping at the Hong Kong market with you, so you can show me what are good things to buy and what to avoid. I love that place, but get overwhelmed or feel like I am missing out on some good stuff
Echoing the other commentators in thanking you for these fantastic videos. I have experimented with 4 of your recipes and they have been better than promised. Amazing.
I've made a number of your recipes and always been very pleased with the outcome. Something finally struck me today. You have to be an engineer! Great channel Jason
You've done it again Jason. You don't know how much I appreciate you and your videos. It's just perfection. Please keep it up and no pressure; all of your videos are just so full of knowledge and a good binge to watch while eating or having you on the side while procrastinating lol.
Jason, I just ran into your channel and I have to state that I am impressed. I feel that you really get into describing how to make your recipes very well by giving tips and tricks and make things seem easier to do. So thank you, and I look forward to learning more from you while I start making those awesome recipes too.🎉
We had a Chinese place here that had the best Egg Drop Soup (never heard of egg flower soup), never heard anybody say anything bad about it. Unfortunately for us customers, she retired and took her recipes with her. Good for her though, she had been doing it for a long time. Her soup was thinner, if it was thickened, it wasn't by much. She put thin slices of the smaller end of a celery stalk, and about the same of carrot, not a lot, just enough to flavor it. Other Chinese place would just have broth and clumps of egg.
Egg flower soup is a literal translation of the Chinese name. “Egg flower” in Chinese means egg drops. The soup as prepared in China is not thickened; the slurry is an American addition, likely to help keep it inside the container for takeout. Another intereting tidbit is that thickened soup with corn actually gets backported to China as a new dish and considered foreign!
@@uranusjr I had been to Hong Kong and China, and was able to eat with a few families. The Chinese restaurant I ate at near here was most like it. Like her egg drop soup being thin, she had a combination lo mein dish that had about 7 or 8 ingredients, with no heavy gravy or sauce. That too reminded me of Hong Kong and China.
So I make chicken broth a lot (i buy whole chickens) and I tend to make egg drop soup a lot because it's so cheap and easy and delicious. Now idk if this would be for everyone but what I like to do is I love to add fish sauce to both the broth and the eggs, which just brings this amazing flavor that I find really delightful in the final dish. I rarely even need to add salt or MSG because the fish sauce brings enough of both. Generally my recipe is, pop out some broth from the fridge (it's usually already made with ginger and scallions), then I add fish sauce, white pepper, maybe some herbes de provence if I'm feeling frenchy, sometimes sugar if I need it, and cornstarch. Take some eggs, beat them, add in fish sauce, and drizzle into the soup. Very quick, very cheap, very delicious.
I love how you're going through all the takeout classics. Hope you'll get around to crab rangoons eventually as most recipes I've seen lack that takeout flavor and appearance.
I’ve always had peas and water chestnuts in the egg drop soup in our area and it seemed pretty thick. I loved putting those crunchy noodles on top! Yum!
I just made this and it came out delicious. 😋 I used Totole brand granulated chicken flavor soup base mix since that’s what I have and it still came out good. I do suggest waiting to add the salt towards the end to taste. Thank you for sharing.
Egg drop is my favorite soup to make. Restaurants near me seem to always add mushrooms, celery and either bok choy or cabbage. I don't usually salt mine, but add soy sauce when eating it.
I get a box of Liptons extra noodle chicken soup. I cook the noodles to almost done, add the seasoning and then slowly stir in the eggs. An egg drop soup with Lipton noodles is amazing and very filling.
Thanks for this recipe Jason! I started with the basic version and then the enhanced version. The aromatics make a big difference！Now it’s a regular dish in the household 😊 would be eternally grateful if you could crack the recipe for hot & sour soup too.
Just made this for lunch and wow… I’m so happy to finally know how to make this soup at home! Now I need a solid Hot & Sour soup recipe. None that I’ve tried have come close to takeout.
My favorite soup for breakfast or a side. I personally did not learn anything from the video but I've been making this for 14 years but this is great to those who are new to it great work 👍 excellent explaining clear voice and good camera work 🎉
Dude I do this with instant ramen, it honestly makes it much better for me the noodles and the thick soup is just perfect for each other, I don't know if there identical dish but if someone know I would like to try it.
I love your videos and your recipe breakdowns for Chinese takeout food. If I may, some things I'd be interested in: Chicken and broccoli Crab Rangoon Hot and sour soup Pot stickers/fried dumplings AND that sweet, tangy, and salty sauce that they give with the dumplings. :D
Thank you SO MUCH. This is one of my favorite things ever and I've spent the last 2 years trying to get it right... I've gotten close, but you just elevated my game.. What's weird is I just made the best fried rice I've ever made last night😂 I am fortunate to live in an area where there's a plethora of different cultured grocery markets. I got all my veggies for it from a Korean market (unfortunately my rice came out sticky, so I've to figure that out (was cooked in pressure cooker the night before) Idk if it's the type of rice or the pressure cooker that's doing it... I used Jasmine rice (bc we literally have a pound of it 😂) and some recipes I looked at had it in there, and some dont.. But I just did my best to break the sticky clumps down, and it turned out way better than I expected since I hadn't made it in over a decade lol
Oh man, college days with cup noodles cooked in a soup pan and making it more nutritious with an egg. That's how I learned to do the egg drop style soup.
they need to sell sesame oil in a spray bottle so you can add 1/64 of a teaspoon to a recipe. that stuff is so potent it should come with a warning label
Great video Jason... you may want to experiment with powdered gelatin to give your broth some body... I've seen it used in making a quick beef stew to simulate the consistency of a bone broth...
Follow like 15 Italian guys and have a pretty refined Bolognese going ... And, it has gelatin, like 3,4 packets of the flavorless stuff, to mimic the mouth feel of bones you didn't have time to stew.... Well said.
You do you on the passing out while making the soup? I'm all in for the passing out!When I freeze chicken soup I let it cool down and then I put it in freezer bags. The quart size so I can just take one out when I want a bowl of soup. And they stack beautifully flat. Takes up a lot less room.
Thank you so much, Aaron! You're the first one who noticed that! I was trying to think of an 80s reference and that scene was the first thing that popped into my head! You have great taste in movies!! :)
Wanna learn how to make Chinese takeout egg rolls at home? Check out this video: ruclips.net/video/jEhEHF7TsHQ/видео.html
Your channel is awesome man!😊😊😊❤❤❤
try adding boiled quail eggs
How much is Lee Kum Kee paying you ?
zero. I've never taken a sponsorship. probably should though, tbh. @@PrettyGoodLookin
I need a recipe for Hot and Sour Soup please please 🙏 😊😊😊😊
That's some good looking soup!
*Squeals in 18th Century Fangirl*
didn't expect you here, love your videos !
Thank you, Jon!!
Profound acknowledgment from Mr. Townsends himself.
The king
I had been cooking Asian food since I was a teenager. I learned from my Japanese mom. We would sometimes add a bit of thinly sliced celery to it before thickening the broth. I'm 66 yrs old now, and my daughter wasn't interested in learning how to cook. It makes me sad to not be able to pass down the years of knowledge I gained from my mom. I rarely cook anymore and miss having anyone to cook for. Sometimes, I wish a hungry family would adopt me. Thank you for your excellent and authentic videos. If my daughter ever expresses interest, I'll refer her to you.
Hey you don't know me but please don't give up hope, perhaps there's a person in your life who would love to learn from you. Or better yet start a small cooking club or potluck club where 2 or more people bring food to taste and share. Your daughter may change her mind. It could be worth trying!
With affection,
A stranger on the internet
please teach us i want to know
@@nnebundoannaobi1386 I just now found you're kind reply. Thank you so much for the desperately needed encouragement. I was feeling like our Japanese heritage was ending with me. Then, I thought about being ok with letting it skip a generation, and cook with my young grandchildren instead. You must have been sending hope and inspirational wisdom across the airwaves. ☺🥰 Thank you, friend.
@@lo_batt I wish I had a way. Flo does an excellent job and gives the details which make the difference, just like my mom would teach it. We made gyoza (pot stickers,) wonton, eggrolls, katsu don, sukiyaki hot pot, fried rice, chow mein, egg foo young, tofu dishes, futomaki sushi, California roll, pancit, kimchi, watermelon rind pickles, and much more. She was an excellent cook and I was her shadow. What kind of foods did you grow up with?
@@nnebundoannaobi1386 I'm curious about how to start a little cooking club. I don't use Facebook, if that's how people find each other.
You are a treasure, my dude. Nobody instructs these recipes like you do.
Thank you, Daniel!
The production value and attention to detail in your videos is second to none. Thanks for another great recipe!
thank you very much! I sincerely appreciate you!!
@@farmageddoncookbook please
If you want a really clear broth spring for some Tapioca starch over the corn starch; it makes the broth less cloudy and has a slightly cleaner flavor.
I've been subscribed for YEARS nkw and don't understand how this channel doesn't already have millions of subscribers and views. Your videos are absolute GOLD--a total Godsend!!! Your information is soooo thoroughly researched with so many secrets I would have never even thought about and full of SO MUCH culinary knowledge!! And the information is SOOOOO well presented and the video editing and footage are so top tier!!! Thank you SO FREAKING MUCH for all that you do, I'm so excited to make this!!!!
Subscribed. Just made the soup and it came out perfect. Nailed the craving for a fraction of the price. Moreover your clean vide format and Google doc written recipe instead of an ad infested blog earned my respect.
Once again, why can I say? Your recipes are so spot on. And, the technique that you show us throughout this entire video, is beyond what other's on youtube provide. Thank you immensely.
I have tried several of your recipes and they all turned out spot on perfection. The amount of time and effort you put into your recipes, Jason, deserves our support. Thank you.
Thank you very much! I sincerely appreciate your support!
If there are any videos you'd like to see, please let me know and I promise I'll put them on my list of dishes to investigate!
Thanks again. I hope you have a wonderful day.
@@farmageddon I would love to see more vegan recipes from you, because my children are vegan. Much appreciated.
@@farmageddon Could you please investigate the Falafel recipe? I keep trying to perfect the falafel texture of crisp on the outside and light on the inside. Much appreciated.
Will do! I put those on my list right now! Thanks again! :)
@@farmageddon Thank you!
easily the highest quality cooking youtuber there is
Thank you, John!!
Yet another banger! I made this for company and they ate every drop! So easy too, it's definitely going in the rotation.
If you ever find time to do hot and sour soup that would rock, but I love your work and will be thrilled with whatever you come out with next! You're the best!
Thank you SO MUCH!! That is so very kind of you!
I promise you Hot & Sour soup is coming this year sometime! I'm still in the process of researching and refining the recipe! But it will definitely be going down soon!
If there is anything else you'd like to see, please let me know and I give you my word I'll put it on my list! Thanks again and I hope you have a wonderful day!!
Made this one tonight. The basic takeout version with 1/2 tsp turmeric added. Hands down better than any takeout place I've tried out here. Thanks for the bangin recipe!
I'm glad you liked it!
I like how you explained everything from the ingredients to assembling them together when cooking. You are clear and thorough Keep up the good work!
Let's go back to separating the egg whites and yolk. I find it when cooking soup with egg. It's best to separate the whites and yolk. otherwise, it'll smell like a hard boil egg (gasy).
My daughter will complain.😂
Nice video 👍🏻 I agree it's so customizable. I like how you showed the different variations in the cooking process. I've seen 3 methods before - the adding a little water to the Eggs, using Ginger & Green Onion to enhance the flavor & black vinegar. You can't go wrong with any of them.
Finally!! Now the meal is complete!! 🤣 Now to rewatch Egg Fried Rice, General Tso's, Egg Rolls, and Egg Drop Soup! lol, Great job Jason!
The key for me is the finishing with black vinegar. It's essential to rounding out the flavour
Your channel is one of the best culinary channels on RUclips. I don’t know how you don’t have millions of subscribers. Keep up the great work Jason!
I am building a full takeout at home menu from your videos. Can't wait to finally put it all together
Egg drop isn't my thing, but you're doing awesome work for people who need guidance and again, it's super cool that you came in with the google doc recipes!
Also, pretty cool that Townsends chimed in!
Arax, thank you so much! You are always so generous!
I can't tell you how much I appreciate you!
And I totally agree with you about Townsends! I've become friends with him and he is such a cool and smart guy. He's really helped me out a lot with how I think about RUclips. He has one of the best channels on RUclips, no doubt!
Townsend is the best! So generous to us fellow creators.
10/10 I have made this for my family 13 times now and it is always a hit
A very good morning Jason,
A non-newtonian liquid?
I loved your presentation as soon as you mentioned that interesting phrase.
I am currently 73 years in age - grew and musically "blossomed" during the never to be seen again "60's" with several bands (with actually 2 charting regional records) - went on to Bachelors, Masters degrees (Aeronautical Engineering) ending as a Corporate Pilot (Beech King Airs, Cessna Citation Jets with 9000+ hours) and although now somewhat retired (still fly though) I find I have become an absolute information "junkie" with an insatiable appetite for knowledge.
This also involves a recently acquired habit of trying to learn at least 3 new words/terms each and every day. You just gave me my first for today!
I probably became aware of the term somewhere during my engineering days although very likely lost it somewhere along the way.
Thank you so much for the memory refresher. I really appreciate it!
By the way I have made your Egg Drop Soup and I do have to say it is, by far, the best I have ever had. I spent a few years throughout Asia related to my flying jobs and have tried it many times but this version is just the best.
All the very best to you and yours,
Terry
Thank you, Terry! That’s a very kind comment! I hope you have a wonderful day!
They all look delicious! Wouldn’t expect black vinegar to be added in. The gourmet one is top notch!
Thank you, Chef! Really nice to see you!! :)
Nice video.
If you are too lazy to cook a broth, you can just put a few papery dried shrimps in the water, and you can put a few slices of cucumber and carrot for color and some fragrance.
Jason, what are you doing. You're killing it. I remember in the very beginning making a comment on your rice video, and it had a handful of comments only. Now look at the crowd. Well done. One of my favorite soups! A request? old school Peking 🦆? My mom passed away in 2011 and she learned it from her friend Ms. Wu from China, and I haven't had it since. Hoisin, pancakes, scallions, crispy skin, yum .
Hey, what's up!! Thank you so much for your support! I'll add Peking Duck to my list of dishes to investigate!! And yeah, those pancakes, scallions, hoisin, etc is so good together! Truly one of the great dishes of Chinese cuisine!! :)
I applauded you for the effort and the number of times you have to eat it to experiment with these recipes 👏
thank you, max!
I made the enhanced take out version today and it was absolutely delicious. Thank you for all the detail you include. This was miles ahead of a different recipe I tried. Any chance you may tackle hot and sour soup at some point?
I'm glad you enjoyed the soup! I'll definitely be doing H&S soup. Most likely later on this year!
I really appreciate the multiple levels of difficulty/effort offered in this kind of video. Some days, I want to go all out and make my own chicken stock. Others, gimme that stock powder, baby!
I'll be honest: the second one in this video is the best, IMO. But it is fun to make everything from scratch everyone once in a while! :)
I watched this video and immediately went to make myself some soup too! It was super easy and really good!
Just wanted to thank you for this - such a simple recipe but so effective. I've made this a couple of times now - and it's rapidly becoming a quick and easy favourite.
My daughter worked at a Chinese restaurant and the crew often added leftover rice to leftover egg drop soup for a late night dinner after closing. Thanks for sharing.
New to your channel, and NGL, as an Ethnic Chinese, i was not convinced at all that you would make it until you recommended ‘Lee Kum Kee’ and I’m sold. YES that is THE BRAND for most condiments in most ethnic chinese households in SEA because of the consistent quality you get at the price.
Another excellent video, Jason. It's always a good day when we get a new video from you.
Thank you, David! It's always great to hear from you! I hope you are well and I hope you have a wonderful day!!
Looks good--going to try this with some Just Egg and veggie stock as I have a family history of Cancer and need to avoid the Choline in eggs and IGF-1 in meat. Thanks for posting
Thanks for watching! I sincerely appreciate you!
Excellent video, very informative. Thanks for educating us on making this soup professionally.
Superb egg drop soup recipe and excellent preparation and cooking tips. I'm going to deploy these tips the next time I prepare this soup. However, I happen to love the taste of sesame oil added to the soup just before serving, which I think deepens the flavor. So, that might also be a variation viewers might enjoy.
i was just looking up a recipe on egg drop soup a couple days ago and then once i saw you had posted this video that pretty much sealed the deal all your recipes have been on point so far
This soup is very delicious and very close to what I drink in my childhood. And it is indeed one of the simplest soup we can make in Taiwan
Finally experimented with Jason’s egg drop soup and like all of his other recipes it is amazing, though this recipe more than the others, I found the devil (or the angel?) in the details.
I did several variations of the soup, and for whatever it’s worth, here are my comments:
(1) Do not be clever and substitute ginger powder for real ginger. It will overwhelm the soup and you will only have regret.
(2) Do not use bouillon that has curry, parsley, etc in it. Better use a high quality chicken broth or make it yourself.
(3) Definitvely steep scallion and ginger in the broth. This for me was key. I also tried adding carrots, celery and leek though the clean, bright background flavors of just scallion and real ginger were best.
(4) I went ahead and added some corn and thinly sliced chicken breast to the soup and it made for more of a meal.
(5) Do add the Chinese dark vinegar and 2 drops of toasted sesame seed oil if you can get it. This changes the soup for the better.
(6) Do add the fried wontons and chopped scallion for garnish.
For such a “simple” soup I found even slight variations in preparation yielded dramatically different results, but once tweaked to your preference, it is a total keeper. Thank you again Jason.
thanks, Carl!! I'm happy you liked it!
I wish there was a way to save comments! These tips look super helpful!
Dang. I'd love to go shopping at the Hong Kong market with you, so you can show me what are good things to buy and what to avoid. I love that place, but get overwhelmed or feel like I am missing out on some good stuff
just watched all your videos in one day. excellent technical content. 👌
Thank you, Clinton!! I sincerely appreciate your support! That is so very kind of you!! I hope you have a wonderful day!
Echoing the other commentators in thanking you for these fantastic videos. I have experimented with 4 of your recipes and they have been better than promised. Amazing.
Carl, that's awesome!!
Thanks for this, you made the steps very easy to follow! I like the option of variations you give 😄
Amazing instructional. Loved the different levels of complexity. And the soup was great!
Thank you, brother! Great to see you! I'm glad you liked the soup!
I've made a number of your recipes and always been very pleased with the outcome. Something finally struck me today. You have to be an engineer! Great channel Jason
I have a PhD in reverse-engineering!! :)
You've done it again Jason. You don't know how much I appreciate you and your videos. It's just perfection. Please keep it up and no pressure; all of your videos are just so full of knowledge and a good binge to watch while eating or having you on the side while procrastinating lol.
thank you, rain! It's really nice to see you again! (that rhymed if you say it with a British accent!!)
@@farmageddon lolol you're so silly. RAIN and AGAINE lmao.
You have become a hero to my daughters with this recipe.
Now they want me to make the Egg Foo yong.
Thank you
I'm glad you all enjoyed the soup! Tell your family I say hello!
Jason, I just ran into your channel and I have to state that I am impressed. I feel that you really get into describing how to make your recipes very well by giving tips and tricks and make things seem easier to do. So thank you, and I look forward to learning more from you while I start making those awesome recipes too.🎉
Hhave u seem Jason s face
@@cupidok2768 what does that have to do with the recipes he makes?
@@louisdevalois4358 then how do know he made it. Could b Louis that made it
Made the “elevated” version and it turned out great. Super easy!
We had a Chinese place here that had the best Egg Drop Soup (never heard of egg flower soup), never heard anybody say anything bad about it. Unfortunately for us customers, she retired and took her recipes with her. Good for her though, she had been doing it for a long time. Her soup was thinner, if it was thickened, it wasn't by much. She put thin slices of the smaller end of a celery stalk, and about the same of carrot, not a lot, just enough to flavor it. Other Chinese place would just have broth and clumps of egg.
Egg flower soup is a literal translation of the Chinese name. “Egg flower” in Chinese means egg drops. The soup as prepared in China is not thickened; the slurry is an American addition, likely to help keep it inside the container for takeout. Another intereting tidbit is that thickened soup with corn actually gets backported to China as a new dish and considered foreign!
@@uranusjr I had been to Hong Kong and China, and was able to eat with a few families. The Chinese restaurant I ate at near here was most like it. Like her egg drop soup being thin, she had a combination lo mein dish that had about 7 or 8 ingredients, with no heavy gravy or sauce. That too reminded me of Hong Kong and China.
just tried this. it tastes FRIKEN AMAZING. exactly like the restaurants!
So I make chicken broth a lot (i buy whole chickens) and I tend to make egg drop soup a lot because it's so cheap and easy and delicious. Now idk if this would be for everyone but what I like to do is I love to add fish sauce to both the broth and the eggs, which just brings this amazing flavor that I find really delightful in the final dish. I rarely even need to add salt or MSG because the fish sauce brings enough of both. Generally my recipe is, pop out some broth from the fridge (it's usually already made with ginger and scallions), then I add fish sauce, white pepper, maybe some herbes de provence if I'm feeling frenchy, sometimes sugar if I need it, and cornstarch. Take some eggs, beat them, add in fish sauce, and drizzle into the soup. Very quick, very cheap, very delicious.
i made your lo mein recipe again last night. will be trying this 👍
I love how you're going through all the takeout classics. Hope you'll get around to crab rangoons eventually as most recipes I've seen lack that takeout flavor and appearance.
hello! yes, I will definitely be doing crab rangoons before too long! :)
Jason thank you for a detailed and thorough video!
I’ve always had peas and water chestnuts in the egg drop soup in our area and it seemed pretty thick. I loved putting those crunchy noodles on top! Yum!
Turmeric is believed to offer many health benefits too. Great video!
I just made this and it came out delicious. 😋 I used Totole brand granulated chicken flavor soup base mix since that’s what I have and it still came out good. I do suggest waiting to add the salt towards the end to taste. Thank you for sharing.
Egg drop is my favorite soup to make. Restaurants near me seem to always add mushrooms, celery and either bok choy or cabbage. I don't usually salt mine, but add soy sauce when eating it.
I get a box of Liptons extra noodle chicken soup. I cook the noodles to almost done, add the seasoning and then slowly stir in the eggs. An egg drop soup with Lipton noodles is amazing and very filling.
Good idea, going to try this with Maruchan chicken ramen
Excellent video and presentation and thanks for the attached recipe with ingredients. Making it this week!😊
That looks delicious and I'm going to get that recipe.... bon appetit!
Well, I know what I'm trying tomorrow. I love this stuff, never thought about trying to make it!
Thanks for this recipe Jason! I started with the basic version and then the enhanced version. The aromatics make a big difference！Now it’s a regular dish in the household 😊 would be eternally grateful if you could crack the recipe for hot & sour soup too.
Wow and for presentation purposes the egg separating does make it look nice 👌
Very nice, thanks!
Egg drop soup is so fantastic and very easy to make.
Magnificent! Glad I have found your channel! Gonna to make one tomorrow
Just made this for lunch and wow… I’m so happy to finally know how to make this soup at home! Now I need a solid Hot & Sour soup recipe. None that I’ve tried have come close to takeout.
My favorite soup for breakfast or a side. I personally did not learn anything from the video but I've been making this for 14 years but this is great to those who are new to it great work 👍 excellent explaining clear voice and good camera work 🎉
I can't wait to make this! Love your recipes.
I just discovered you! I love your videos! Thank you for doing such a great job at teaching! ❤
So happy to be here before this channel explodes in popularity 😊
Woot! HEB being represented! Central Texas Baby!❤
Northern Mexico Baby!
Dude I do this with instant ramen, it honestly makes it much better for me the noodles and the thick soup is just perfect for each other, I don't know if there identical dish but if someone know I would like to try it.
would love to see miso soup next. All the restaurants taste the same but i can't get it quite the same.
I'll put that on my list of dishes to investigate!! :)
Maybe some people just can't taste turmeric. I love the flavor, its so mellow and earthy yet fragrant
Ok, u got me out of bed, will make this today.
I love your videos and your recipe breakdowns for Chinese takeout food. If I may, some things I'd be interested in:
Chicken and broccoli
Crab Rangoon
Hot and sour soup
Pot stickers/fried dumplings
AND that sweet, tangy, and salty sauce that they give with the dumplings. :D
I’d love your take on sweet carrots!
Thanks for another great recipe video!
I'll put that on my list of dishes to investigate!! :)
Thank you SO MUCH. This is one of my favorite things ever and I've spent the last 2 years trying to get it right...
I've gotten close, but you just elevated my game..
What's weird is I just made the best fried rice I've ever made last night😂
I am fortunate to live in an area where there's a plethora of different cultured grocery markets. I got all my veggies for it from a Korean market (unfortunately my rice came out sticky, so I've to figure that out (was cooked in pressure cooker the night before)
Idk if it's the type of rice or the pressure cooker that's doing it... I used Jasmine rice (bc we literally have a pound of it 😂) and some recipes I looked at had it in there, and some dont..
But I just did my best to break the sticky clumps down, and it turned out way better than I expected since I hadn't made it in over a decade lol
If your long grain rice is too sticky the first thing I'd try is using less water.
Jasmine rice tends to be very starchy pre-wash. I usually rinse 2 to 3 times. I dont like sticky rice for carbs 😂
Oh man, college days with cup noodles cooked in a soup pan and making it more nutritious with an egg. That's how I learned to do the egg drop style soup.
He's back let's GOOOO
Dude, this is sensational. Thanks.
they need to sell sesame oil in a spray bottle so you can add 1/64 of a teaspoon to a recipe. that stuff is so potent it should come with a warning label
Everything look so yummy you are very good Jason
This was the first thing i made when i was 5 years old. It was like magic 😊
this looks pretty good and super easy to make
Hell yeah, I love egg drop soup! Thanks Jason!
Dude, thank you so much. I've been searching how to make those strips.
i thought making egg drop soup is complicated. thank you jason!
Great video Jason... you may want to experiment with powdered gelatin to give your broth some body... I've seen it used in making a quick beef stew to simulate the consistency of a bone broth...
Follow like 15 Italian guys and have a pretty refined Bolognese going ... And, it has gelatin, like 3,4 packets of the flavorless stuff, to mimic the mouth feel of bones you didn't have time to stew.... Well said.
I do my version with sliced shiitake mushrooms and lots os green onion. A must in cold winter nights.
I asked 3 months ago for you to make this soup, thanks for doing this
You do you on the passing out while making the soup? I'm all in for the passing out!When I freeze chicken soup I let it cool down and then I put it in freezer bags. The quart size so I can just take one out when I want a bowl of soup. And they stack beautifully flat. Takes up a lot less room.
As a newer viewer of your channel, and fellow Texan I recognize the H-E-B brands from a mile away. Love your content and style. ❤️😂
Chopstick to beat the egg, authentic asian cooking technique. I give this video a like lah.🤝
Thanks! This is for the Glengarry Glen Ross "coffee is for closers" reference
Thank you so much, Aaron! You're the first one who noticed that! I was trying to think of an 80s reference and that scene was the first thing that popped into my head! You have great taste in movies!! :)
Didn’t know about the tip to add a splash of water to the eggs to make them easier to pour. Nice!
If you can't get wonton wrappers locally, then you can cut and fry thin flour tortillas! It's not as authentic, but still tasty.