Egg Drop Noodle Soup Food

EGG-DROP NOODLE SOUP

Steps:

• In a large pot over high heat, bring 6 cups salted water to a boil. Add noodles and cook for 3 minutes. Drain noodles and set aside. Rinse pot.
• In the same pot over medium-high heat, bring chicken broth, ginger, garlic, and soy sauce to a simmer. Add carrots and all but 2 tablespoons scallions, and cook until vegetables are tender, about 3 minutes. Use a slotted spoon to remove ginger and garlic.
• In a medium bowl, lightly beat together eggs, sesame oil, and salt. Gently stir broth, then pour seasoned eggs into pot. Let sit undisturbed until eggs are cooked, 40 to 60 seconds. Stir with a wooden spoon to break up eggs. Return noodles to pot and cook for 1 minute. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.

EGG DROP SOUP WITH CHICKEN AND NOODLES

Steps:

• Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
• Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
• Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
• Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.

RAMEN NOODLE EGG DROP SOUP

Steps:

• In a saucepan, boil water.
• Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
• Add noodles and cook for 3-5 minutes or until noodles are tender.

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 RAMEN NOODLE SOUP

Steps:

• Pour chicken stock and water into a large pot and bring to a boil.
• Remove about 1 cup of the boiling liquid and stir in the cornstarch until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
• While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
• Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning. In that case, use as much of the flavor package as you like). Cook until noodles are soft and eggs have cooked through, 2 to 3 minutes.

EGG DROP CHICKEN NOODLE SOUP

Steps:

• Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
• Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
• Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

SPINACH EGG DROP NOODLE SOUP

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.

EGG DROP SOUP

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.