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
10-MINUTE TOMATO EGG DROP SOUP | MARION'S KITCHEN
Not got a lot of time for making dinner? You've got 10 minutes to make this super-speedy soup! Comforting, rich and insanely good, this is one quick fix the whole family will love.
Provided by Bee
Yield 4
Number Of Ingredients 10
Steps:
- Step 1.Season the tomatoes with salt and allow them to sit for a couple of minutes before using.
- Step 2.Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg.
- Step 3.Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.
CHINESE TOMATO AND EGG SOUP
You can't find this soup in Chinese restaurants in United States, but it's quite common in South China. It is really easy, and delicious for tomato lovers. Enjoy it.
Provided by EdwardHan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 27m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 8.5 g, Cholesterol 186 mg, Fat 13.4 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 2.8 g, Sodium 164.7 mg, Sugar 5.8 g
TOMATO EGG FLOWER SOUP
A classic Chinese soup, brothy in nature, rich with tofu. Kind of like egg drop soup with a kick! From Grandpa Bill's collection.
Provided by Grandma Kay
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken broth, salt, and peas to a boil in a large saucepan.
- Add tomatoes and tofu and cook 5 minutes over medium heat.
- Mix cornstarch with water and stir into the soup.
- Beat eggs lightly in a small bowl.
- Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads.
- Quickly remove from heat.
- Add sesame oil, green onion, and pepper before serving.
Nutrition Facts : Calories 156.1, Fat 7.5, SaturatedFat 1.8, Cholesterol 105.8, Sodium 1632.7, Carbohydrate 7.6, Fiber 1.2, Sugar 3.3, Protein 14.3
TOMATO SOUP WITH POACHED EGGS
This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a straight-sided skillet over mediumheat, cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, about 5 minutes. Add the tomatoes,water, salt, and pepper.
- Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.
- Crack one egg into a small bowl. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes.
- Meanwhile, brush bread with oil andbroil until golden; rub with garlic. Placeone slice in each of four shallow bowls;sprinkle with basil. Spoon soup and poachedeggs over toast, drizzle with a little moreoil, and serve immediately.
WHITNEY'S EGG FLOWER SOUP
Traditional Chinese egg flower soup with a secret ingredient that makes it divine.
Provided by Whitney L
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 3.4 g, Cholesterol 98 mg, Fat 4 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 1006.8 mg, Sugar 1.9 g
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TOMATO EGG DROP SOUP (6 INGREDIENTS!) | I HEART UMAMI®
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5/5 (14)Total Time 18 minsCategory AppetizerCalories 125 per serving
- Chop the scallion and separate white and green parts. Finely dice the tomatoes and set them aside in a bowl.
- Preheat a medium size soup pot over medium heat, add oil. Saute white scallion parts with two pinches of salt until fragrant, about 8-10 seconds. Take care not to burn them.
- Add tomatoes and 2 pinches of salt. Saute for 2 to 3 minutes or until the tomatoes turn quite soft in texture.
- Add broth and cover with a lid. Lower the heat to medium-low. Bring it to a gentle simmer and cook about 8 to 10 minutes total to extract more flavor from the tomatoes.
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