EGG-DROP NOODLE SOUP
Use quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune cookies optional.
Categories soup recipes egg drop soup egg recipes noodle soup
Time 25m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 222 calories
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
EGG DROP CHICKEN NOODLE SOUP
These quick and healthy noodles make the ideal midweek staple
Provided by Silvana Franco
Categories Dinner, Soup
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 273 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.04 milligram of sodium
EGG DROP RAMEN NOODLE SOUP
So easy and great on a cold day. For a heartier soup, you can add cabbage, carrots and chicken.
Provided by Katie Willett
Categories Noodle Soup
Time 15m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 37.5 g, Cholesterol 112.5 mg, Fat 4.5 g, Fiber 1.7 g, Protein 12.4 g, SaturatedFat 1.2 g, Sodium 1414.1 mg
RAMEN NOODLE EGG DROP SOUP
Make and share this Ramen Noodle Egg Drop Soup recipe from Food.com.
Provided by MeliBug
Categories Low Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
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.
SPINACH EGG DROP NOODLE SOUP
An easy delicious one pot soup to enjoy for a quick lunch or dinner. Original recipe was found on the internet, but like always, I tweaked it a bit.
Provided by Marie
Categories Very Low Carbs
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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- If you make Polish chicken soup, once ready, take the chicken and vegetables out of the pot using a slotted spoon and place on a large plate before making the egg drop noodles. You can chop these up and add into the soup later if you like.
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