Brad's egg drop soup
Brad's egg drop soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, brad's egg drop soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Brad's egg drop soup is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Brad's egg drop soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's egg drop soup using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Brad's egg drop soup:
  1. Get 10 cups water
  2. Make ready 10 tsp granulated chicken bouillon
  3. Make ready 1 tbs garlic powder
  4. Take 3 tbs rice vinegar
  5. Get 1/3 pkg lo mein noodles
  6. Prepare 1 can diced carrots and peas
  7. Prepare 1/2 tsp black pepper
  8. Take 1/3 cup corn starch dissolved in cold water
  9. Get Sliced green onions for garnish

Brad's egg drop soup step by step. Season with pepper and more salt if desired. Slowly add cornstarch mixture until it reaches desired thickness. Brad's egg drop soup step by step.

Instructions to make Brad's egg drop soup:
  1. Boil water in a pot.
  2. Add bouillon and vinegar. dissolve for 2 minutes.
  3. Add noodles. Return to a boil for 4 minutes.
  4. Add can of carrots and peas cook 2 more minutes. Season with pepper and more salt if desired.
  5. Return to a boil. Slowly add cornstarch mixture until it reaches desired thickness. This step is optional.
  6. Garnish with sliced green onions. Serve immediately. Enjoy

Slowly add cornstarch mixture until it reaches desired thickness. Brad's egg drop soup step by step. Season with pepper and more salt if desired. Slowly add cornstarch mixture until it reaches desired thickness. This is a pretty stripped down version, but it had great flavor.

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