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.
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
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
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
RESTAURANT-STYLE EGG DROP SOUP
I added in a small amount of soy sauce and some cayenne pepper, but that is optional, this is really good! You can double this recipe if desired!
Provided by Kittencalrecipezazz
Categories Chowders
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
- Bring to a rolling boil.
- In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
- In another small bowl whisk the eggs and the egg yolk together until well combined.
- While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
- Once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
- Delicious!
Nutrition Facts : Calories 197.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 269, Sodium 510, Carbohydrate 12.1, Fiber 0.1, Sugar 0.9, Protein 17.2
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
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