Deluxe Egg Drop Soup Recipes
EGG DROP SOUP
I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.
Provided by Darlene Summers
Categories Chinese
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring chicken broth to a boil in soup pot.
- Add 1/2 teaspoon salt & mix.
- Combine water and cornstarch; stir into boiling broth.
- Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
- Garnish with scallion.
Nutrition Facts : Calories 112, Fat 4.5, SaturatedFat 1.4, Cholesterol 93, Sodium 1738.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.3, Protein 10.7
EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)
After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!
Provided by Darren
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g
EGG DROP SOUP
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 3
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.
TRADITIONAL EGG DROP SOUP
This is one of the simplest soups there is. But it is so comforting. I like that this one doesn't taste as thick and slimey. Why order from a Chinese Restaurant when you can do it quicker and better at home?
Provided by Bellinda
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth and ginger to a boil.
- Whisk in beaten eggs. Cook for 1-2 more minutes.
- Add scallions, stir.
- Serve steaming hot.
- You could add soy sauce to taste at the table.
- You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.
Nutrition Facts : Calories 113.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 158.6, Sodium 1197.6, Carbohydrate 1.9, Fiber 0.1, Sugar 1.4, Protein 12
EGG DROP SOUP (RESTAURANT STYLE)
I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly.
Provided by Chippie1
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
- Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
- In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
- Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork.
- Drizzle egg a little at a time from the fork into the boiling broth mixture.
- Egg should cook immediately.
- Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Nutrition Facts : Calories 134.9, Fat 7.2, SaturatedFat 2.3, Cholesterol 227.5, Sodium 965.1, Carbohydrate 4.3, Fiber 0.1, Sugar 0.9, Protein 11.9
RESTAURANT STYLE EGG DROP SOUP
This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.
Provided by W.J. Cory
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Nutrition Facts : Calories 76 calories, Carbohydrate 4.2 g, Cholesterol 149.2 mg, Fat 4.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 1142.7 mg, Sugar 1.2 g
DELUXE EGG DROP SOUP
Not satisfied with many of the egg drop soup recipes I have come across here and elsewhere, I decided to try coming up with my own. It's not the prettiest looking soup around, but it is closer in taste and substance to what I was looking for. I may add some sweet corn next time I make it to add a little sweetness to it.
Provided by meangenedrlove
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.
- Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.
- 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. Stir soup until cornstarch thickens the soup, about 2 minutes.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 4.5 g, Cholesterol 98 mg, Fat 3 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 0.8 g, Sodium 1003.6 mg, Sugar 2.1 g
EASY EGG DROP TOMATO SOUP
You can make this tasty soup in the time it takes to open two cans and heat them. Warning - this is not a gourmet soup but it is a step up from canned tomato soup. We love it with grilled cheese sandwiches!!
Provided by sksgrad
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine diced tomatoes including juice and chicken broth in a medium saucepan.
- Add quartered and diced kielbasa (about 1/4 lb.), crumbled bacon or cooked meat of your choice if you so choose.
- Bring to a boil over medium-high heat stirring occasionally.
- Once the soup is boiling, add egg substitute (or 2 beaten eggs) and stir.
- Simmer on med-low heat for 2-3 minutes more.
- Ladle into bowls and serve topped with shredded cheddar.
Nutrition Facts : Calories 86, Fat 5.8, SaturatedFat 3.3, Cholesterol 15, Sodium 145.2, Carbohydrate 1.5, Sugar 0.3, Protein 7.4
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