CHICKEN EGG-DROP SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
- Photograph by Con Poulos
Nutrition Facts : Calories 206 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 176 milligrams, Sodium 320 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams
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.
EGG DROP SOUP WITH CHICKEN
Make and share this Egg Drop Soup With Chicken recipe from Food.com.
Provided by Nif_H
Categories Clear Soup
Time 10m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
- Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
- Stir gently before ladling into bowls.
Nutrition Facts : Calories 107.9, Fat 4.1, SaturatedFat 1.2, Cholesterol 61.2, Sodium 146, Carbohydrate 6.1, Fiber 1.1, Sugar 1.5, Protein 12.8
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
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
CHICKEN EGG DROP SOUP
Who wants takeout when it tastes better homemade? This quick and easy soup is ideal for chilly days. You'll love the addition of tender chicken.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic., Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
Nutrition Facts : Calories 178 calories, Fat 8g fat (2g saturated fat), Cholesterol 243mg cholesterol, Sodium 956mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
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
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
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