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 (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
EGG DROP SOUP II
This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg.
Provided by Patsy
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 4
Number Of Ingredients 4
Steps:
- In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
- Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 2.1 g, Cholesterol 46.5 mg, Fat 1.2 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 18.2 mg, Sugar 0.2 g
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
WEIGHT WATCHERS TOMATO EGG DROP SOUP 2 PTS.
I love the Chinese Egg tomato soup from Po's Dumpling Bar in Kansas City. It has the consistency of egg drop with the sweetness of the tomatoes and the rich flavor. This is super inexpensive and it's easy and it's so fast.
Provided by College Girl
Categories Clear Soup
Time 16m
Yield 3 1/2 cups of soup, 1 serving(s)
Number Of Ingredients 11
Steps:
- 1. Spray sauce pan, heat to Med high. Put in chopped tomato, salt and splenda. Cook for 6 min, or until tomato is broken down. Add broth, ginger, dried chili, soy sauce, and sesame oil. Boil for 6 minute
- 2. Whisk egg with egg white. Pour slowly in circular motions into soup. Stir. Consume.
Nutrition Facts : Calories 269.2, Fat 11.6, SaturatedFat 3.1, Cholesterol 186, Sodium 3535.3, Carbohydrate 11.5, Fiber 2.3, Sugar 7.6, Protein 28.2
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.
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