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
RAINDROP SOUP
Made this for the celebration of The Year Of The Dog...Chinese New Year 2005! It was part of a wonderful meal...and I have to admit that I changed it up a bit to "dress it up".
Provided by Happy Harry 2
Categories Poultry
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring stock with chicken to a boil.
- Reduce to a simmer. Add chestnuts and minced scallions. Continue to simmer for ten minutes.
- Add sherry and soy sauce.
- Turn off heat under the soup but leave on burner. Bring beaten egg whites over to the soup pot. Add a few drops of chili oil, if desired, to the eggs.
- Using fork, allow eggs to dribble into the soup. Repeat this until egg is gone.
- Serve with diced scallions scattered on top.
- Enjoy!
Nutrition Facts : Calories 280.9, Fat 5.1, SaturatedFat 1.4, Cholesterol 45, Sodium 610.4, Carbohydrate 21.9, Fiber 1.2, Sugar 7.9, Protein 25.2
EGG DROP SOUP
We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings (3 cups).
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
- Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
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
GIANT RAINDROP CAKE RECIPE BY TASTY
Here's what you need: cold water, japanese agar agar powder, ultra-fine baker's sugar, golden brown sugar, water, soybean flour
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 6
Steps:
- To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
- Add the sugar and whisk again to combine.
- Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
- Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
- Refrigerate overnight, or until set.
- Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
- Invert the raindrop cake onto a large plate or cutting board.
- Top with the roasted soybean flour and brown sugar syrup.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 111 calories, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 28 grams
CHERRY BLOSSOM RAINDROP CAKE RECIPE BY TASTY
Here's what you need: agar powder, sugar, water, salted cherry blossom, agar powder, sugar, fat free milk, brown sugar syrup, matcha, ice ball tray
Provided by Spencer Kombol
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
- Pour the water into a small pan, then add the agar mixture and stir.
- Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
- Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
- Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
- In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
- Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
- Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
- Move the pan to the ice bath and chill for 2 minutes.
- Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
- Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
- Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong
Nutrition Facts : Calories 87 calories, Carbohydrate 13 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, Sugar 12 grams
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