SPINACH EGG DROP SOUP
Make and share this Spinach Egg Drop Soup recipe from Food.com.
Provided by fishywitch
Categories Asian
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
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 WITH FRESH SPINACH
Provided by Harley Pasternak, M.Sc.
Categories Soup/Stew Egg Leafy Green Vegetable Quick & Easy Spinach Simmer
Yield Serves 2
Number Of Ingredients 8
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.
EGG NOODLES WITH SPINACH
A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Provided by Judy in Delaware
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
- While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
- Stir spinach mixture into the noodles; season with salt and pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g
SHRIMP EGG DROP SOUP
Who knew that egg drop soup could be so easy? Only three simple steps will give you this better-than-restaurant-quality soup with just the right blend of veggies and shrimp. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside., In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrot; simmer until noodles are tender, 3-4 minutes longer., Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add shrimp; heat through.
Nutrition Facts : Calories 241 calories, Fat 4g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SPINACH EGG DROP NOODLE SOUP
An easy delicious one pot soup to enjoy for a quick lunch or dinner. Original recipe was found on the internet, but like always, I tweaked it a bit.
Provided by Marie
Categories Very Low Carbs
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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SPINACH AND EGG-DROP PASTA SOUP RECIPE - FOOD & WINE
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5/5 Total Time 30 minsServings 10
- In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.
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- In a 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 the stock 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 the heat. Season with salt and the remaining 1/2 teaspoon of white pepper. Ladle into bowls and serve right away.
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