EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)
After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!
Provided by Darren
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g
CHINESE TAKE-OUT: EGG DROP SOUP
I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes.
Provided by rosie316
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large sauce pot, bring the chicken broth and soy sauce to a boil over medium high heat. Boil for 2 minutes. Taste and add more soy if needed.
- Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
- Combine the cornstarch with the cold water and mix well (no lumps).
- Slowly add cornstarch mixture to the boiling broth while constantly stirring to desired consistency. (you may not need it all). Stir while boiling for 2 minutes.
- Reduce heat to a low boil, add white pepper and then "drizzle" the beaten eggs "slowly" into the broth while stirring constantly. The eggs should be forming into small streams of ribbons. Continue to gently boil 1 minute.
- Remove pan from heat and add the sliced scallions to the soup.
- Serve the soup immediately, stirring the pot before each serving is dished.
- Enjoy!
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
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- 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.
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