Chinese Egg Drop Soup Recipes

Steps:

• In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
• Simmer for 7 minutes.
• Add scallions and let simmer for 4 minutes to soften.
• While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
• Stir in the same direction for 1 minute.
• Make a slurry by combining the cornstarch and water.
• Add slurry to soup and stir and let soup thicken.
• About 2 minutes. Enjoy!

Steps:

• Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
• Stir green onions into eggs.
• Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
• Makes about 3 cups deb

Steps:

• Bring chicken broth and peas to a boil in a large saucepan.
• Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

Steps:

• Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.

Steps:

• In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

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.

Steps:

• Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
• Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
• Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
• When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
• Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.