Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, basil egg drop couscous soup. One of my favorites food recipe. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Serve zucchini egg drop soup with a salad of sliced ripe summer tomatoes and basil, drizzled with olive oil and balsamic - maybe some crusty bread on the side. Or with this delicious Mediterranean Chickpea Salad on the side. Egg drop soup makes great leftovers.

Basil egg drop couscous soup is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Basil egg drop couscous soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have basil egg drop couscous soup using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Basil egg drop couscous soup:

1. Take 1 1/2 cup Israeli couscous
2. Make ready 1 1/2 quart water
3. Take 2 tbsp cumino seeds
4. Prepare 2 tbsp sesame oil
5. Make ready 3 tbsp soy sauce
6. Get 1 tsp basil
7. Get 2 tbsp roasted sesame seeds
8. Get 1 tbsp bullion paste
9. Take 1 tsp ground black pepper
10. Prepare 2 eggs

Whisk until cornstarch is completely dissolved. How Do You Reheat Egg Drop Soup? Egg drop soup makes great leftovers. You can reheat it either on the stove top or in the microwave.

Steps to make Basil egg drop couscous soup:

1. Boil water. Mix eggs enough to break yolk. Pour into water, stirring it in as you pour. Stir in bullion paste.
2. Stir in cumino, pepper, sesame seeds, sesame seed oil, and basil. Add couscous. Boil for 5 min. Add soy sauce.
3. Let stand for 5 minutes. Bon appetit!

FRIDAY- Turmeric Egg Drop Soup I've marked Fridays as the perfect soup day because soup is so light on my stomach! I figure that after an exhaustive week whizzes by, I'd rather spend my energy digesting what just happened to me than spend energy digesting a heavy meal, especially if I'm trying to keep my Friday night peppiness going for. Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper.

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