Easy Hot And Sour Egg Drop Soup Recipes

HOT AND SOUR EGG DROP SOUP WITH QUAIL

Hot and Sour Egg Drop Soup with Quail image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 29

Ingredients

1/2 cup maple syrup
1 stalk celery, diced
1 medium carrot, diced
1 medium Spanish onion, diced
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1/4 cup coriander, chopped
1 teaspoon crushed black peppercorns
1 tablespoon dry sherry or Marsala
1 tablespoon sesame oil
4 tablespoons soy sauce
3 quail, deboned
Peanut oil
1 1/2 cups chicken stock
1 bulbs shallots, cut in thin rings
1 teaspoon fresh ginger, finely julienned
1 cup black tree ear mushrooms, or wild, finely sliced
1/2 cup Shiitake mushrooms, finely sliced
1/2 roasted red bell pepper, julienned
1/2 cup tomato con casse (tomatoes peeled, seeded and chopped)
2 pieces hot red Thai chilis
1 teaspoon sugar
1/2 tablespoon Parmesan
2 whole eggs
1 teaspoon sesame oil
Balsamic vinegar
Chives, minced
Coriander, chopped
Pinch white pepper

Steps:

For the marinade: Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days.
Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry the quail for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.
For the soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs.

EGG DROP SOUP

Egg Drop Soup image

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings (3 cups).

Number Of Ingredients 5

Ingredients

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced

Steps:

In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

EASY HOT AND SOUR EGG DROP SOUP

Easy Hot and Sour Egg Drop Soup image

Make and share this Easy Hot and Sour Egg Drop Soup recipe from Food.com.

Provided by easy cooking

Categories Asian

Time 23m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

5 cups water
1 tablespoon cornstarch
2 tablespoons onion soup mix
1 tablespoon chicken soup powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ketchup
2 slices green peppers, slice so that it is round circles
3 -4 slices green chili peppers, depending on how spicy it is
1 egg, beaten

Steps:

Heat water and cornstarch together.
stir till cornstarch is dissolved.
add all ingredients except for the the last three.
bring to a boil and reduce to a simmer.
cook about 10 min till onions in soup mix begin to soften.
add green pepper and chile.
continue to simmer another 5-10 minute.
while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
continue to simmer until egg is no longer raw.
ENJOY!

Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 1238.4, Carbohydrate 6, Fiber 0.6, Sugar 1.4, Protein 3.5

EASY EGG DROP SOUP

Easy Egg Drop Soup image

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

Ingredients

1 (49.5 fluid ounce) can chicken broth
1 bunch chopped green onions
¼ teaspoon white sugar
2 tablespoons soy sauce
3 tablespoons cornstarch
⅓ cup cold water
3 eggs
2 tablespoons cold water

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

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