Egg Drop Soup With Fresh Spinach Food

EGG DROP SOUP WITH FRESH SPINACH

Steps:

• In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
• Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.

SPINACH EGG DROP SOUP

Steps:

• In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
• Cover and simmer over low heat for 5 minutes.
• Strain and return the stock to the saucepan.
• Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.
• Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
• Stir in the spinach and remove from heat.
• Season with salt and the remaining 1/2 teaspoon white pepper.
• Ladle into bowls and serve immediately.

EGG RIBBON SOUP WITH SHRIMP AND SPINACH

Steps:

• Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
• Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

STRACCIATELLA - ITALIAN EGG DROP SOUP

Steps:

• Chop fresh spinach and set aside Whisk eggs, salt, pepper and parmesan cheese together and set aside Bring chicken broth, lemon juice, lemon zest and garlic to a boil; add chopped spinach and mix to incorporate When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes Serve immediately; garnish with additional parmesan cheese if desired.

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 (BETTER THAN RESTAURANT QUALITY!)

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.