Egg Drop Soup With A Latin Twist Recipes

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RESTAURANT STYLE EGG DROP SOUP



Restaurant Style Egg Drop Soup image

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

4 cups chicken broth, divided
⅛ teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1 ½ tablespoons cornstarch
2 eggs
1 egg yolk

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



Egg Drop Soup image

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

3 cups chicken broth
1/2 teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
1 egg (slightly beaten)
1 scallion, with tops, finely chopped

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

HEARTY IRISH EGG DROP SOUP



Hearty Irish Egg Drop Soup image

Hearty, easy, and cheap to make a twist on classic egg drop soup.

Provided by Tahryn

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 1

Number Of Ingredients 7

2 cups chicken broth
1 potato, chopped
¼ teaspoon minced fresh ginger root
1 splash soy sauce
1 small tomato, chopped
½ green onion, chopped
1 egg, beaten

Steps:

  • Combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.
  • Stir the chopped tomato and green onion through the potato mixture. Increase heat to medium-high and bring the mixture to a boil.
  • Remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 43.9 g, Cholesterol 195 mg, Fat 6.3 g, Fiber 6 g, Protein 13.6 g, SaturatedFat 1.6 g, Sodium 2143.5 mg, Sugar 6.6 g

EGG DROP SOUP (WITH A TWIST)



Egg Drop Soup (With a Twist) image

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

2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1/2 cup frozen peas
1/8 teaspoon fresh ginger, greated
1 teaspoon sesame oil
1 tablespoon low sodium soy sauce
1/2 cup Egg Beaters egg substitute or 2 eggs, lightly beaten
1 -2 green onions with top, sliced

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 WITH A LATIN TWIST



EGG DROP SOUP WITH A LATIN TWIST image

Categories     Soup/Stew     Egg     Side     Low Carb     Quick & Easy     Wheat/Gluten-Free     Lunch

Yield 2 bowls

Number Of Ingredients 11

3 cups broth
1 tsp minced garlic
1 tsp ground ginger
2 lg eggs
1/2 tsp Worcestershire sauce
2 tbsp cilantro
1 lime, juice
1/4 cup chopped white onion
salt to taste
pepper to taste
hot sauce to taste

Steps:

  • 1. Combine broth, garlic, and ginger in a pot and bring to a boil. 2. In a bowl whisk eggs, Worcestershire, salt, and pepper, just until yolks and whites are blended but don't foam. 3. Slowly pour the eggs into boiling broth stirring constantly. 4. Bring back to boil continuously stirring. 5. Remove from heat, garnish with cilantro, onion and add hot sauce to taste. Serve Hot. **Gluten Free be sure to check the label of the Worcestershire/Broth, Lea & Perrins Worcestershire is gluten free, other brands vary.

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