EGG DROP SOUP
This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.
Provided by Bill
Categories Soups and Stocks
Time 15m
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- Ladle the soup into bowls, top with scallions, and serve!
Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
HOT AND SOUR EGG DROP SOUP WITH QUAIL
Steps:
- For the marinade: Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days.
- Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry the quail for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.
- For the soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs.
HOT AND SOUR EGG DROP SOUP WITH QUAIL
Provided by Food Network
Time P2DT40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.
- To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir.
- Garnish with sesame oil, vinegar and herbs.
EGG DROP SOUP W/ HOT AND SOUR VARIATION
this soup is so easy to make and delicious. for those who like hot and sour soup its only a couple more ingredients and equally delicious
Provided by denrayr
Categories Very Low Carbs
Time 10m
Yield 2 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil 2 cups water and add the bullion cube.
- For hot and sour variation add the additional ingredients now.
- Beat the egg in a bowl and drop it into the boiling broth a spoonfool at a time. Stir the soup between each egg drop.
- To thicken the soup mix 1 Tbsp corn starch in a little water. slowly add it to the soup mixture while stirring. Bring soup mixture back to a boil.
Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.4, Cholesterol 53, Sodium 457.5, Carbohydrate 3, Fiber 0.1, Sugar 0.9, Protein 2.2
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
EASY HOT AND SOUR EGG DROP SOUP
Make and share this Easy Hot and Sour Egg Drop Soup recipe from Food.com.
Provided by easy cooking
Categories Asian
Time 23m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat water and cornstarch together.
- stir till cornstarch is dissolved.
- add all ingredients except for the the last three.
- bring to a boil and reduce to a simmer.
- cook about 10 min till onions in soup mix begin to soften.
- add green pepper and chile.
- continue to simmer another 5-10 minute.
- while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
- continue to simmer until egg is no longer raw.
- ENJOY!
Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 1238.4, Carbohydrate 6, Fiber 0.6, Sugar 1.4, Protein 3.5
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