Egg Ribbon Soup Food

ASIAN EGG DROP SOUP

Steps:

• Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, 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.

EGG RIBBON AND PARMESAN SOUP

Steps:

• Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.

EGG RIBBON SOUP

Steps:

• Bring broth to a boil. Add greens and bring back to a simmer
• Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
• Ladle into soup bowls and sprinkle Parmesan over top.

LEMONY EGG SOUP

Steps:

• In a large saucepan, bring the chicken stock, water, and rice to a simmer. Cook until the rice is tender, about 20 minutes.
• In a small bowl, beat the eggs until light yellow. Whisk a few tablespoons of the soup into the eggs. Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes. Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired.