Egg Drop Soup With A Latin Twist Recipes

EGG DROP SOUP

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!

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

EGG DROP SOUP (WITH A TWIST)

Steps:

• Heat chicken broth to boiling.
• Add peas and return to boil.
• Stir in ginger, seesame oil, and soy sauce.
• Remove from heat; drizzle in egg in slow steady stream while whisking or stirring with a fork. Let sit for 1 minute for egg to set.
• Add sliced green onion and serve.

EGG DROP SOUP

Steps:

• Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.
• Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.

EGG DROP SOUP WITH A LATIN TWIST

Steps:

• 1. Combine broth, garlic, and ginger in a pot and bring to a boil. 2. In a bowl whisk eggs, Worcestershire, salt, and pepper, just until yolks and whites are blended but don't foam. 3. Slowly pour the eggs into boiling broth stirring constantly. 4. Bring back to boil continuously stirring. 5. Remove from heat, garnish with cilantro, onion and add hot sauce to taste. Serve Hot. **Gluten Free be sure to check the label of the Worcestershire/Broth, Lea & Perrins Worcestershire is gluten free, other brands vary.

SPINACH EGG DROP SOUP

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.