EGG DROP SOUP (WITH A TWIST)
Make and share this Egg Drop Soup (With a Twist) recipe from Food.com.
Provided by Debbwl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat chicken broth to boiling.
- Add peas and return to boil.
- Stir in ginger, seesame oil, and soy sauce.
- Remove from heat; drizzle in egg in slow steady stream while whisking or stirring with a fork. Let sit for 1 minute for egg to set.
- Add sliced green onion and serve.
EGG DROP SOUP
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.
- Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.
EGG DROP RAMEN NOODLE SOUP
So easy and great on a cold day. For a heartier soup, you can add cabbage, carrots and chicken.
Provided by Katie Willett
Categories Noodle Soup
Time 15m
Yield 5
Number Of Ingredients 7
Steps:
- Pour chicken stock and water into a large pot and bring to a boil.
- Remove about 1 cup of the boiling liquid and stir in the cornstarch until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
- While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
- Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning. In that case, use as much of the flavor package as you like). Cook until noodles are soft and eggs have cooked through, 2 to 3 minutes.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 37.5 g, Cholesterol 112.5 mg, Fat 4.5 g, Fiber 1.7 g, Protein 12.4 g, SaturatedFat 1.2 g, Sodium 1414.1 mg
EGG DROP SOUP
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.
- When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
- Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
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
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