Gg Soup 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 (BETTER THAN RESTAURANT QUALITY!)



Egg Drop Soup (Better than Restaurant Quality!) image

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

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

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

20 BEST GROUND BEEF SOUPS



20 Best Ground Beef Soups image

Enjoy these ground beef soup recipes on a chilly day, and you won't regret it! From hamburger to stuffed pepper to lasagna, these soups are easy, satisfying, and so delicious!

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 20

Easy Hamburger Soup
Quick Vegetable Ground Beef Soup
Cheeseburger Soup
Easy Crockpot Taco Soup
McCormick Chili
Stuffed Pepper Soup
Beef and Macaroni Soup
Cabbage Roll Soup
Lasagna Soup
Easy Meatball Soup
Beef Barley Soup
Beef and Bean Slow Cooker Soup
Hearty Italian Vegetable Beef Soup
Vegetable Beef Noodle Soup
Cheesy Meatball Soup
Beef Enchilada Soup
Creamy Potato and Hamburger Soup
Beefy Mexican Rice Soup
Beef and Lentil Soup With Vegetables
Beefy Tomato Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a ground beef soup in 30 minutes or less!

Nutrition Facts :

EGG DROP SOUP



Egg Drop Soup image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 cups chicken stock
3 large egg whites, beaten
3 scallion greens, trimmed, finely sliced

Steps:

  • In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

EGG DROP SOUP



Egg Drop Soup image

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings (3 cups).

Number Of Ingredients 5

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced

Steps:

  • In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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

GG SOUP



Gg Soup image

I had the Man Cold today so I raided through my pantry to see what I could combine to make me feel better. The result was something that smells delicious even with a stuffed up nose, and is just spicy enough for me to forget my troubles. It's got a few different flavours that you can taste individually and enough chewy bits to be entertaining. I made this as I went. This was really easy to make (big plus when you're sick) and a bonus in that most people will have this sort of thing in their pantry. The herbs are estimates only and I suggest adding the amounts to taste, using my estimates as a guide.

Provided by Satyne

Categories     Grains

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

7 cups water
1 cup white wine (i used a cheap chardonay)
2 tablespoons chicken stock
1 tablespoon minced garlic
1/2 tablespoon ginger powder
1/2 tablespoon tuscan seasoning
1 teaspoon cayenne pepper
1 teaspoon chili flakes
500 g soup mix
125 g chickpeas (drained)
1 cup risoni

Steps:

  • Mix the water, wine, chicken stock, garlic and herbs in a large saucepan and heat for 2 minutes.
  • Add the soup mix, stir and turn the stove down to simmer. Leave for approx 10-15 minutes or until it starts to smell amazing.
  • Add the Chickpeas ans Risoni, stir and simmer for another 10 minutes.
  • Enjoy.

Nutrition Facts : Calories 252.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.2, Sodium 133.8, Carbohydrate 42, Fiber 3.2, Sugar 1.9, Protein 7.6

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