Sweet And Sour Egg Drop Soup Recipes

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

EASY HOT AND SOUR EGG DROP SOUP

Easy Hot and Sour Egg Drop Soup image

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

Ingredients

5 cups water
1 tablespoon cornstarch
2 tablespoons onion soup mix
1 tablespoon chicken soup powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ketchup
2 slices green peppers, slice so that it is round circles
3 -4 slices green chili peppers, depending on how spicy it is
1 egg, beaten

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

Sweet and Sour Egg Drop Soup image

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

Ingredients

5 cups water
1 (4 1/3 ounce) package lipton chicken noodles and sauce
1 whole chicken bouillon cube, soup base
1 (1 ounce) packet ramen noodle seasoning (I used mushroom)
1 dash black pepper
1 dash dried onion flakes
3 large egg whites
1 large egg yolk
1 piece imitation crabmeat, leg sliced into rounds
1/8 cup diced carrot
1 pinch ground ginger
1 teaspoon red French dressing (for sourness)
1 -2 tablespoon of your favorite sweet and sour sauce (for sweetness)
1 tablespoon ketchup (for tangyness)
5 -10 dashes of tabasco hot pepper sauce (for heat)
2 tablespoons cornstarch
4 -5 tablespoons cool water

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

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

Ingredients

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

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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1 whole chicken bouillon cube, soup base : 1 (1 ounce) packet ramen noodle seasoning (I used mushroom) 1 dash black pepper: 1 dash dried onion flakes: 3 large egg whites: 1 large egg yolk: 1 piece imitation crabmeat, leg sliced into rounds : 1/8 cup diced carrot: 1 pinch ground ginger
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