HOT AND SOUR EGG DROP SOUP WITH QUAIL
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.
EASY HOT AND SOUR EGG DROP SOUP
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
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
EGG DROP SOUP W/ HOT AND SOUR VARIATION
this soup is so easy to make and delicious. for those who like hot and sour soup its only a couple more ingredients and equally delicious
Provided by denrayr
Categories Very Low Carbs
Time 10m
Yield 2 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil 2 cups water and add the bullion cube.
- For hot and sour variation add the additional ingredients now.
- Beat the egg in a bowl and drop it into the boiling broth a spoonfool at a time. Stir the soup between each egg drop.
- To thicken the soup mix 1 Tbsp corn starch in a little water. slowly add it to the soup mixture while stirring. Bring soup mixture back to a boil.
Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.4, Cholesterol 53, Sodium 457.5, Carbohydrate 3, Fiber 0.1, Sugar 0.9, Protein 2.2
EASY EGG DROP SOUP
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
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
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
EGG DROP SOUP
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
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.
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