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
CHICKEN EGG-DROP SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
- Photograph by Con Poulos
Nutrition Facts : Calories 206 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 176 milligrams, Sodium 320 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams
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 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 SOUP WITH CHICKEN
Make and share this Egg Drop Soup With Chicken recipe from Food.com.
Provided by Nif_H
Categories Clear Soup
Time 10m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
- Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
- Stir gently before ladling into bowls.
Nutrition Facts : Calories 107.9, Fat 4.1, SaturatedFat 1.2, Cholesterol 61.2, Sodium 146, Carbohydrate 6.1, Fiber 1.1, Sugar 1.5, Protein 12.8
EGG DROP SOUP WITH CHICKEN AND NOODLES
Make and share this Egg Drop Soup With Chicken and Noodles recipe from Food.com.
Provided by yogiclarebear
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 140, Fat 2.8, SaturatedFat 0.8, Cholesterol 70.5, Sodium 407.5, Carbohydrate 22.4, Fiber 0.7, Sugar 0.7, Protein 6.7
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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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- Season the chicken with 1/4 teaspoon each salt and pepper, then sear the chicken, turning occasionally, until browned and cooked through, about 8 minutes.
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