Pick Me Up Egg Drop Soup Recipes

PICK-ME-UP EGG DROP SOUP

Pick-Me-Up Egg Drop Soup image

I was not feeling well one evening and wanted soup. But I only had chicken broth and that sounded boring. I'd made egg drop soup before and thought that sounded perfect, so I started looking up recipes. Since I couldn't quite make any of the ones I found, I combined them to make this. It helped settle my stomach and was super easy to make. Garnish with crushed peanuts, chives, chili sauce, red pepper flakes, and lime wedges.

Provided by Clarissa Leigh

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

1 (16 ounce) can chicken broth
½ teaspoon soy sauce
½ teaspoon sesame oil, or to taste
¼ cup finely broken udon noodles
2 teaspoons water
1 teaspoon cornstarch
2 eggs, beaten
sea salt to taste
freshly ground black pepper to taste

Steps:

Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 21 g, Cholesterol 191.7 mg, Fat 7.2 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 1.7 g, Sodium 1594.1 mg, Sugar 1.6 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

Ingredients

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

EGG DROP SOUP (RESTAURANT STYLE)

Egg Drop Soup (Restaurant Style) image

I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly.

Provided by Chippie1

Categories Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
4 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 134.9, Fat 7.2, SaturatedFat 2.3, Cholesterol 227.5, Sodium 965.1, Carbohydrate 4.3, Fiber 0.1, Sugar 0.9, Protein 11.9

QUICK EGG DROP SOUP

Quick Egg Drop Soup image

Egg Drop Soup is the perfect way to start an Asian meal. "If you want, you can add 2 minced water chestnuts and/or a sliced green onion," writes Mary Kelley of Minneapolis, Minnesota.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

5 cups chicken broth
1/2 teaspoon sugar
1 egg, lightly beaten
1/3 cup sliced fresh spinach
2 green onions, sliced

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.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 1181mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g 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

Ingredients

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

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

Ingredients

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.

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