EGG DROP SOUP
This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.
Provided by Bill
Categories Soups and Stocks
Time 15m
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- Ladle the soup into bowls, top with scallions, and serve!
Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
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
CHICKEN CORN EGG DROP SOUP
This is a very quick and easy soup to make. It will definitely help if you are jonesing for some chinese soup. If you are in a rush, you can substitute canned chopped chicken for the boneless skinless chicken breasts.
Provided by shane.duncan
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat.
- In a small bowl or cup, mix together the cornstarch and water. Pour this into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
- Gradually add the beaten egg while stirring the soup.
- Remove from heat and serve.
Nutrition Facts : Calories 134.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 60.3, Sodium 673.4, Carbohydrate 21.6, Fiber 1.3, Sugar 3.9, Protein 8.3
CHICKEN & CORN EGG FLOWER SOUP
Original recipe from Kikkoman soy sauce, I changed the original recipe to copy the soup I order at the Chinese restaurant.
Provided by Sassy Cat
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place broth and ginger in medium saucepan.
- Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
- Discard ginger.
- Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
- Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
- Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
- Stir in cooked chicken.
- Simmer for 10 minutes to heat chicken.
- Remove from heat; stir in green onions and soy sauce.
- Serve immediately.
Nutrition Facts : Calories 124.4, Fat 2.4, SaturatedFat 0.6, Cholesterol 86, Sodium 1067.4, Carbohydrate 8.5, Fiber 0.6, Sugar 1, Protein 16.8
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CHICKEN CORN EGG DROP SOUP - THE WOKS OF LIFE
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- Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
- Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
- Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for one minute.
- Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes). Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.
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