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
CHINESE EGG SOUP
Very easy, and fun for kids to help with. To bulk it up, add sliced carrots or mushrooms. Garnish with fresh scallions.
Provided by akhowell
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Bring chicken broth and peas to a boil in a large saucepan.
- Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 2.5 g, Cholesterol 31 mg, Fat 1.9 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 639.1 mg, Sugar 0.7 g
CHINESE TOMATO AND EGG SOUP
You can't find this soup in Chinese restaurants in United States, but it's quite common in South China. It is really easy, and delicious for tomato lovers. Enjoy it.
Provided by EdwardHan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 27m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 8.5 g, Cholesterol 186 mg, Fat 13.4 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 2.8 g, Sodium 164.7 mg, Sugar 5.8 g
CHINESE EGG DROP SOUP
As a kid, I looked forward to one of my mom's signature dinners: fried chicken wings and egg drop soup. I have no idea how she came up with this combination, but as a mother of two myself, I want to create the same memories for my own kids. The egg drop soup I've had in restaurants over the years always seemed to pale in comparison to my mom's and I recently figured out why. My mom added a tiny bit of sugar to the soup to balance the usually salty/peppery taste of this soup. No wonder why I loved this as a kid. I served this a few days ago and my son asked for seconds (something he never does)... so 'thanks, mom!' Enjoy this simple, yet tasty soup!
Provided by mlao77
Categories Asian
Time 20m
Yield 6 cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
- Simmer for 7 minutes.
- Add scallions and let simmer for 4 minutes to soften.
- While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
- Stir in the same direction for 1 minute.
- Make a slurry by combining the cornstarch and water.
- Add slurry to soup and stir and let soup thicken.
- About 2 minutes. Enjoy!
Nutrition Facts : Calories 128.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 105.8, Sodium 1183.1, Carbohydrate 7.9, Fiber 0.5, Sugar 2.6, Protein 10.8
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- Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
- Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed. Enjoy!
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