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.
THE EASIEST EGG DROP SOUP
I have no idea if this is even close to how Chinese restaurants actually make egg drop soup, but it tastes VERY similar. You will be shocked how simple this really is. My mom made this a lot and it was one of the first recipes I made myself. Feel free to throw in any leftover spinach, onions, etc. to this recipe.
Provided by QueenB3143
Categories Asian
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil water with boullien cubes until dissolved.
- Crack eggs into a seperate bowl.
- Whisk eggs with a fork until blended.
- Slowly pour eggs into water, breaking up the pieces with a fork when they hit the water.
- Eggs will cook immediatley once in the water.
- Turn heat on stove to medium/low.
- Add pinch of sugar, drop or two of soy sauce and optional veggies.
- Stir.
- Spoon into bowl and serve.
Nutrition Facts : Calories 84.2, Fat 5.5, SaturatedFat 1.7, Cholesterol 212, Sodium 819.4, Carbohydrate 1.1, Sugar 1.1, Protein 7
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.
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.
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5/5 合計時間 30 分著者 Tom Valenti
- 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.
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SPINACH EGG DROP SOUP RECIPE - SANG YOON - FOOD
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著者 Sang Yoon合計時間 15 分
- 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.
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