Super Easy Egg Flower Soup Food
EGG FLOWER SOUP
Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.
Provided by CJAY8248
Categories Asian
Time 27m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil chicken broth, ginger and green onion 2 minutes.
- Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
- Pour soup slowly into serving bowl containing eggs. Stir gently.
- Serve hot.
Nutrition Facts : Calories 103.7, Fat 3.9, SaturatedFat 1.2, Cholesterol 93, Sodium 1588.2, Carbohydrate 6.8, Fiber 1.6, Sugar 2.3, Protein 9.8
WHITNEY'S EGG FLOWER SOUP
Traditional Chinese egg flower soup with a secret ingredient that makes it divine.
Provided by Whitney L
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 3.4 g, Cholesterol 98 mg, Fat 4 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 1006.8 mg, Sugar 1.9 g
MA'S EGG FLOWER SOUP
This is a wonderful soup. I came up with it because I liked the instant packets but with a large family needed a larger inexpensive version. My children ages 4 and up enjoy this one too. It is a light flavorful soup that is also quick and easy to make. I prepare this with preminced garlic and jarred shredded ginger for ease and speed, staples in my kitchen.
Provided by Maeven6
Categories Clear Soup
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
- Place broth into a pot with the sliced carrot. Put on Medium high heat.
- Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
- When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
- Add Onions and mushrooms mixture to the broth stir.
- Place the eggs in the toful bowl, add white pepper and beat well.
- Gentle pour egg mixture over soup and stir.
- I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.
Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 0.8, Cholesterol 52.9, Sodium 1290.7, Carbohydrate 3, Fiber 0.5, Sugar 1.6, Protein 8.4
EGG FLOWER SOUP
Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color
Provided by Bergy
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the lard in a saucepan and saute the mushrooms for 1 minute.
- Pour in the stock and bring to a boil, simmer 1 minute.
- Add soy, coriander,& scallion.
- Pour in the eggs in a steady stream, do not stir.
- Remove from heat season with salt and pepper.
- Divide between individual soup bowls& serve.
Nutrition Facts : Calories 448.3, Fat 29.6, SaturatedFat 10.3, Cholesterol 346.6, Sodium 918.9, Carbohydrate 22.7, Fiber 1.1, Sugar 9.5, Protein 21.9
SUPER EASY EGG FLOWER SOUP
Make and share this Super Easy Egg Flower Soup recipe from Food.com.
Provided by demi_quinn
Categories < 15 Mins
Time 6m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- bring stock to a boil then simmer.
- slowly stir in beaten egg until soup thickens.
- add salt pepper according to taste.
- serve hot.
Nutrition Facts : Calories 209.6, Fat 8.2, SaturatedFat 2.3, Cholesterol 120.2, Sodium 721.4, Carbohydrate 17.1, Sugar 7.8, Protein 15.2
EASY EGG DROP SOUP
This is great on a dreary day, or when your feeling a little under the weather
Provided by Ava
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
- Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 8.4 g, Cholesterol 98.9 mg, Fat 3.2 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 1481.9 mg, Sugar 2.5 g
RESTAURANT STYLE EGG DROP SOUP
This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.
Provided by W.J. Cory
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 76 calories, Carbohydrate 4.2 g, Cholesterol 149.2 mg, Fat 4.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 1142.7 mg, Sugar 1.2 g
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