CHINESE TAKE-OUT: EGG DROP SOUP
I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes.
Provided by rosie316
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large sauce pot, bring the chicken broth and soy sauce to a boil over medium high heat. Boil for 2 minutes. Taste and add more soy if needed.
- Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
- Combine the cornstarch with the cold water and mix well (no lumps).
- Slowly add cornstarch mixture to the boiling broth while constantly stirring to desired consistency. (you may not need it all). Stir while boiling for 2 minutes.
- Reduce heat to a low boil, add white pepper and then "drizzle" the beaten eggs "slowly" into the broth while stirring constantly. The eggs should be forming into small streams of ribbons. Continue to gently boil 1 minute.
- Remove pan from heat and add the sliced scallions to the soup.
- Serve the soup immediately, stirring the pot before each serving is dished.
- Enjoy!
CHINESE EGG DROP SOUP
As a kid, I looked forward to one of my mom's signature dinners: fried chicken wings and egg drop soup. I have no idea how she came up with this combination, but as a mother of two myself, I want to create the same memories for my own kids. The egg drop soup I've had in restaurants over the years always seemed to pale in comparison to my mom's and I recently figured out why. My mom added a tiny bit of sugar to the soup to balance the usually salty/peppery taste of this soup. No wonder why I loved this as a kid. I served this a few days ago and my son asked for seconds (something he never does)... so 'thanks, mom!' Enjoy this simple, yet tasty soup!
Provided by mlao77
Categories Asian
Time 20m
Yield 6 cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
- Simmer for 7 minutes.
- Add scallions and let simmer for 4 minutes to soften.
- While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
- Stir in the same direction for 1 minute.
- Make a slurry by combining the cornstarch and water.
- Add slurry to soup and stir and let soup thicken.
- About 2 minutes. Enjoy!
Nutrition Facts : Calories 128.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 105.8, Sodium 1183.1, Carbohydrate 7.9, Fiber 0.5, Sugar 2.6, Protein 10.8
ASIAN EGG DROP SOUP
Steps:
- Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.
EASY CHINESE EGG DROP SOUP
Steps:
- Gather the ingredients.
- In a wok or saucepan, bring the 4 cups of chicken broth or stock to a boil. Very slowly, pour in the lightly beaten eggs in a steady stream.
- To make shreds, stir the egg rapidly in a clockwise direction as you pour for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
- Add the pepper, salt, and sesame oil if using. Pour into bowls and garnish with spring onion.
Nutrition Facts : Calories 54 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 1106 mg, Sugar 1 g, Fat 3 g, ServingSize 3-4 Cups (3-4 Servings), UnsaturatedFat 0 g
EGG DROP SOUP
Make and share this Egg Drop Soup recipe from Food.com.
Provided by Joy Boss
Categories Clear Soup
Time 20m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 5
Steps:
- Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
- Stir green onions into eggs.
- Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
- Makes about 3 cups deb
Nutrition Facts : Calories 88.4, Fat 4.6, SaturatedFat 1.4, Cholesterol 124, Sodium 1569.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.9, Protein 9.2
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
CHINESE EGG DROP SOUP WITH NOODLES
Steps:
- Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.
EGG DROP SOUP
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
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
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5/5 (8)Calories 45 per servingCategory Soup
- Mix 2 tablespoons of cornstarch with 3 tablespoons of water in a small bowl. This is our water starch.
- Add chicken stock to a pot. Add ginger, scallion whites and light soy sauce. Bring the broth to a boilings. Remove the ginger and scallion whites. Add salt and white pepper.
- Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks. Turn off the fire, add some fresh chopped scallion and serve immediately.
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