Ginger Scallion Egg Drop Soup Recipes
GINGER SCALLION EGG DROP SOUP
Categories Egg
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over medium heat.
- When oil is shimmering add the ginger and cook for 1 minute, stirring frequently.
- Increase heat to High and add red pepper flakes, sherry vinegar, soy sauce, broth and water.
- Bring broth to a boil, add seaweed.
- Slowly pour in the egg while rapidly stirring.
- Add the zucchini noodles, scallions and pepper and cook for about 2 minutes.
- Transfer to bowl and serve.
SCALLION EGG DROP SOUP
Make this five-ingredient soup your new go-to for busy weeknights-ready in 15 minutes!
Provided by Molly Yeh
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.
- Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
- Add peppers to taste, and enjoy!
Nutrition Facts : ServingSize 1 Serving
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- Heat oil in a large saucepan over medium heat. When oil is shimmering, add the ginger and cook for 1 minute, stirring frequently. Increase the heat to high and add the red pepper flakes, sherry vinegar, soy sauce, broth and water.
- Bring the broth to a boil, then add the seaweed. Slowly pour in the egg while rapidly stirring. Add the zucchini noodles, scallions and pepper, and cook for about 2 minutes or until the noodles are cooked through but still crisp. Transfer to a bowl and serve.
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