Asian Egg Drop Soup Recipes
ASIAN EGG DROP SOUP
I love this soup! I used to buy the prepackaged seasoning for Egg Drop Soup at the grocery store until I found this recipe that is better and cheaper! Tastes just like what you would order at a restaurant and takes just minutes to prepare. I use chicken bouillon for the base most of the time and leave out the extra salt. Dried chives are good if you don't have fresh and any extras like thinnly sliced mushrooms or green onions are a great addition, but not necessary.
Provided by Quest4ZBest
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
- Stir in salt, ginger and chives (and any optional veggies); bring to a boil.
- Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
- In a separate bowl whisk together eggs.
- Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
- Egg should cook immediately.
Nutrition Facts : Calories 87.4, Fat 3.9, SaturatedFat 1.2, Cholesterol 105.8, Sodium 943.9, Carbohydrate 4, Fiber 0.1, Sugar 0.9, Protein 8.1
ASIAN EGG DROP SOUP
I didn't know this was so easy to make! I've always loved it in Chinese restaurants, now I can have at home!
Provided by MizzNezz
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth and soy sauce to a boil.
- Slowly add cornstarch mix, stirring until thickened.
- Reduce to a simmer.
- Add eggs slowly, while stirring the soup in the same direction.
- The egg will spread and feather.
- Turn off heat and add the onions.
- Add salt and pepper.
- Serve at once.
Nutrition Facts : Calories 107.5, Fat 5, SaturatedFat 1.6, Cholesterol 124, Sodium 1156.2, Carbohydrate 3.1, Fiber 0.3, Sugar 1.3, Protein 11.2
CHINESE EGG DROP SOUP WITH NOODLES
Steps:
- Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.
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