SPINACH EGG DROP SOUP
Make and share this Spinach Egg Drop Soup recipe from Food.com.
Provided by fishywitch
Categories Asian
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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.
EGG DROP SOUP WITH FRESH SPINACH
Provided by Harley Pasternak, M.Sc.
Categories Soup/Stew Egg Leafy Green Vegetable Quick & Easy Spinach Simmer
Yield Serves 2
Number Of Ingredients 8
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
I was looking for something easy, fast and good and came up with this egg drop soup. This is not a traditional egg drop soup but I think it tastes pretty good. Hope you like it!
Provided by TishT
Categories Spinach
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring your stock to a boil in a large pot. Add the spinach and bring back to a boil.
- Reduce the heat to a simmer until the spinach is cooked.
- Stir in the sesame seeds and chives and bring to a boil again.
- Remove the pot from the heat, and slowly pour the beaten eggs in, stirring slightly.
- Add the seasonings, and serve.
Nutrition Facts : Calories 136.1, Fat 5.7, SaturatedFat 1.6, Cholesterol 77.7, Sodium 502.2, Carbohydrate 11.3, Fiber 1.8, Sugar 4.4, Protein 10.5
EGG NOODLES WITH SPINACH
A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Provided by Judy in Delaware
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
- While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
- Stir spinach mixture into the noodles; season with salt and pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g
MICHELE'S SPINACH EGG DROP SOUP
Nothing is more comforting on a cold winter's afternoon than a piping hot lunch, and this is just the thing to have. The nutmeg adds a wonderful "something" to this dish, and even those who aren't fond of spinach have complimented this recipe.
Provided by Jennifer Michele
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put Broth and spinach into a 4 quart pot.
- Bring to a simmer, breaking up the spinach until thawed.
- In a small bowl, beat eggs, cheese and nutmeg with a fork.
- Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.
More about "spinach egg drop noodle soup food"
SPINACH EGG DROP SOUP RECIPE - SANG YOON | FOOD & WINE
From foodandwine.com
Servings 4Total Time 15 mins
- In a 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 the stock 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 the heat. Season with salt and the remaining 1/2 teaspoon of white pepper. Ladle into bowls and serve right away.
SPINACH AND EGG-DROP PASTA SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 30 minsServings 10
- In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.
IFOOD.TV
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