Egg Drop Soup With Fresh Spinach Recipes

EGG DROP SOUP WITH FRESH SPINACH

Steps:

• In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
• Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.

SPINACH EGG DROP SOUP

Steps:

• In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
• Cover and simmer over low heat for 5 minutes.
• Strain and return the stock to the saucepan.
• Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.
• Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
• Stir in the spinach and remove from heat.
• Season with salt and the remaining 1/2 teaspoon white pepper.
• Ladle into bowls and serve immediately.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

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.

RESTAURANT STYLE EGG DROP SOUP

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.

ROMAN "EGG DROP" SOUP

Steps:

• Bring the chicken stock to a boil and season lightly with salt and pepper. Stir in the spinach and cook until wilted, about 1 minute. Meanwhile, beat the eggs with a good grinding of black pepper until thoroughly blended. Beat in the grated cheese. Pour the egg mixture into the soup while stirring constantly to break it into "little rags." Check the seasoning and serve immediately.
• Chicken Stock: (Brodo di Pollo)
• Rinse the poultry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10-quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
• Add the remaining ingredients except the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally.
• Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel. Season lightly with salt. To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed.
• Variation: Mixed Meat Stock
• For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones-like beef shin, veal shank bones, and/or short ribs-for 2 pounds of the chicken/capon bones and all the turkey bones. Continue as described above.

QUICK EGG DROP SOUP

Steps:

• In a large saucepan, bring broth and sugar to a boil over medium heat. , Reduce heat to low. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in spinach and onions.

SPINACH EGG DROP NOODLE SOUP

Steps:

• Im medium saucepan, bring chicken broth to a boil.
• Stir in egg noodles and cook per package directions.
• Beat eggs, water, parmesan cheese and pepper together.
• Stir spinach into the broth and reheat to boiling.
• Pour egg mixture into soup slowly while stirring constantly with a fork.
• Cook 30 seconds.
• Check seasonings and add salt if desired.