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
EASY CHINESE CORN SOUP
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
CHICKEN & CORN EGG FLOWER SOUP
Original recipe from Kikkoman soy sauce, I changed the original recipe to copy the soup I order at the Chinese restaurant.
Provided by Sassy Cat
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place broth and ginger in medium saucepan.
- Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
- Discard ginger.
- Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
- Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
- Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
- Stir in cooked chicken.
- Simmer for 10 minutes to heat chicken.
- Remove from heat; stir in green onions and soy sauce.
- Serve immediately.
Nutrition Facts : Calories 124.4, Fat 2.4, SaturatedFat 0.6, Cholesterol 86, Sodium 1067.4, Carbohydrate 8.5, Fiber 0.6, Sugar 1, Protein 16.8
EGG FLOWER SOUP
Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.
Provided by CJAY8248
Categories Asian
Time 27m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil chicken broth, ginger and green onion 2 minutes.
- Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
- Pour soup slowly into serving bowl containing eggs. Stir gently.
- Serve hot.
Nutrition Facts : Calories 103.7, Fat 3.9, SaturatedFat 1.2, Cholesterol 93, Sodium 1588.2, Carbohydrate 6.8, Fiber 1.6, Sugar 2.3, Protein 9.8
EGG DROP SOUP
This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.
Provided by Bill
Categories Soups and Stocks
Time 15m
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- Ladle the soup into bowls, top with scallions, and serve!
Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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- Flavor oil: Heat a large pot over medium heat and add the cooking oil, ginger, and garlic. Stir for two minutes then remove the ginger and garlic.
- Add stock: Raise heat to medium high and add chicken stock, diced carrots, sugar, white pepper powder, and turmeric if using. Bring it to a simmer. Meanwhile, mix the cornstarch with the water.
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- Add water and the cob, bring to a boil then simmer for 30-40 minutes in low heat. Simmering longer would extract the taste from the corn.
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From dailycookingquest.com
Ratings 10Servings 8Cuisine ChineseCategory Soup
- To separate corn kernels, place a small bowl/ramekin upside down inside a large mixing bowl, stand one corn and use a sharp knife to scrape off the kernels, the kernels will fall into the mixing bowl without making a mess.
- Place chicken breast, corn cobs, onions, and water/chicken stock in a soup pot. Bring to a boil. Reduce heat and simmer for 45 minutes.
- Discard corn cobs. Shred chicken breast and return them to the pot. Add corn kernels, salt, and pepper. Simmer for 15 minutes.
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From currytrail.in
5/5 (9)Category Soups, StartersCuisine ChinesePublished 2021-09-22
- Remove ¼ cup room temperature chicken broth into a separate bowl. To it add corn starch and whisk until lump free smooth mix. Keep aside.
- In a deep bottom soup pan pour chicken broth, add ginger powder, low sodium soy sauce, scallions and pepper powder. Mix well. Keep it on stove and bring it to gentle slow boil. Add corn starch water slurry to thicken the broth and constantly stir to help prevent any lump formations.
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From thewoksoflife.com
5/5 (26)Total Time 25 minsCategory Soups And StocksPublished 2016-10-27
- Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
- Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
- Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for one minute.
CORN EGG DROP SOUP (CORN SOUP RECIPE) | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Total Time 15 minsCategory SoupPublished 2014-05-10
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