HOT AND SOUR EGG DROP SOUP WITH QUAIL
Steps:
- For the marinade: Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days.
- Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry the quail for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.
- For the soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs.
EASY HOT AND SOUR EGG DROP SOUP
Make and share this Easy Hot and Sour Egg Drop Soup recipe from Food.com.
Provided by easy cooking
Categories Asian
Time 23m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat water and cornstarch together.
- stir till cornstarch is dissolved.
- add all ingredients except for the the last three.
- bring to a boil and reduce to a simmer.
- cook about 10 min till onions in soup mix begin to soften.
- add green pepper and chile.
- continue to simmer another 5-10 minute.
- while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
- continue to simmer until egg is no longer raw.
- ENJOY!
Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 1238.4, Carbohydrate 6, Fiber 0.6, Sugar 1.4, Protein 3.5
SWEET AND SOUR EGG DROP SOUP
For me, Chinese food is just as mysterious as it is delicious. One night I had a craving for Chinese restaurant soup, so I raided the pantry and refrigerator for leftovers and came up with this concoction. This soup is easy to make and a good starting point for brave Chinese cooking beginners. I'd definitely try making it again, only with more diverse vegetables to get different textures. Bamboo shoots, water chestnuts, mushrooms, bean sprouts, green onions, julienne carrot strips, the options are endless. (By the way, I don't measure when I cook so these measurements are approximated.)
Provided by omg_its_s
Categories Vegetable
Time 30m
Yield 1/2 cup, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Bring water to a rumbling boil in a saucepan.
- Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
- When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.
- When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there's enough water so you don't create a batter. You don't want lumps or dumplings forming.).
- Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
- Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.).
- Reduce heat to medium and cook a few minutes, until heated through.
Nutrition Facts : Calories 41.4, Fat 1.3, SaturatedFat 0.4, Cholesterol 26.3, Sodium 158.1, Carbohydrate 5.7, Fiber 0.5, Sugar 1.3, Protein 2.2
RESTAURANT STYLE EGG DROP SOUP
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
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
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