VEGETARIAN EGG-DROP SOUP
Most egg-drop recipes call for chicken stock. This recipe uses vegetarian components. Vegetarian not Vegan. Makes 8-10 servings
Provided by golgofrinchian
Categories Asian
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Using a cast iron frying pan heat up the butter and miso until melted. Add some teryiaki sauce. When hot add mushrooms and fry them until golden brown. The miso will stick to the mushrooms and give them a meaty taste.
- In a separate pot add water and bring to a boil. Once the mushrooms are brown dump the butter and mushrooms into the pot. Bring water to boil.
- While water is coming to a boil, crack the eggs and place them in a bowl. Gently whisk them so that there are no bubbles.
- When water is boiling slowly add the eggs to the water. Heat until they are cooked. Literally drop the eggs into the boiling soup. The slower you go the more wispy it comes out.
- Serve in simple bowl.
Nutrition Facts : Calories 138.8, Fat 5.7, SaturatedFat 2.7, Cholesterol 113.4, Sodium 2979.9, Carbohydrate 13.9, Fiber 0.7, Sugar 10.4, Protein 9
GINGER SCALLION EGG-DROP SOUP
Provided by Melissa Roberts
Categories Soup/Stew Chicken Egg Ginger Poach Quick & Easy Green Onion/Scallion Gourmet
Yield Makes 2 servings (light main course) or 4 servings (first course)
Number Of Ingredients 9
Steps:
- Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
- Meanwhile, chop remaining 3 scallions and shred chicken.
- Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.
EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)
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
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
TOFU AND TOMATO EGG DROP SOUP
This soup offers the same sweet, tangy and savory flavor profile of the beloved Chinese dish stir-fried tomato and egg. Like the stir-fry, this tomato soup is on the sweet side, with sharpness from the untraditional addition of ketchup. There are several ways to drop an egg: Beating the eggs lightly will result in both white and yellow swirls, while running a chopstick or wooden spoon through the egg as it cooks will produce long, willowy strands. This recipe calls for dropping the egg into the hot soup and leaving it, which will give you chunks. A tip: If you have a liquid measuring cup with a spout, beat the egg in that, as it will give you more control when pouring the egg into the hot liquid. If you want the soup spicy, top with chile oil or chile crisp.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
- Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
- Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
- When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
- Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.
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