EGG FLOWER SOUP
Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color
Provided by Bergy
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the lard in a saucepan and saute the mushrooms for 1 minute.
- Pour in the stock and bring to a boil, simmer 1 minute.
- Add soy, coriander,& scallion.
- Pour in the eggs in a steady stream, do not stir.
- Remove from heat season with salt and pepper.
- Divide between individual soup bowls& serve.
Nutrition Facts : Calories 448.3, Fat 29.6, SaturatedFat 10.3, Cholesterol 346.6, Sodium 918.9, Carbohydrate 22.7, Fiber 1.1, Sugar 9.5, Protein 21.9
WHITNEY'S EGG FLOWER SOUP
Traditional Chinese egg flower soup with a secret ingredient that makes it divine.
Provided by Whitney L
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 3.4 g, Cholesterol 98 mg, Fat 4 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 1006.8 mg, Sugar 1.9 g
EGG FLOWER SOUP
Great flavor aka Egg drop soup
Provided by barbara lentz
Categories Other Soups
Time 15m
Number Of Ingredients 9
Steps:
- 1. Place the chicken stock in a large stock pot. Add the ginger, garlic, soy sauce, sesame oil, and Chinese 5 spice. Bring to a boil. Mix the cornstarch with the water.
- 2. Whisk the cornstarch mixture into the pot to thicken. Whisk in the beaten eggs. Taste and adjust for salt. Garnish with the scallions.
JENN'S PIZZA SOUP
One of the members of my cooking and recipes group made this great soup for one of our events... I was pleasantly surprised when I tasted this, and it actually tasted like pizza! It is REALLY GOOD!
Provided by Lindas Busy Kitchen
Categories Clear Soup
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a crock pot, combine tomatoes, broth, onion, pepper, mushrooms, sausage and oregano.
- Cover, and cook on low for 7-8 hours.
- When done, spoon into individual bowls.
- Top with cheese.
Nutrition Facts : Calories 258.7, Fat 16.8, SaturatedFat 6.8, Cholesterol 40.8, Sodium 1170.8, Carbohydrate 13, Fiber 2.2, Sugar 7.8, Protein 15.2
MA'S EGG FLOWER SOUP
This is a wonderful soup. I came up with it because I liked the instant packets but with a large family needed a larger inexpensive version. My children ages 4 and up enjoy this one too. It is a light flavorful soup that is also quick and easy to make. I prepare this with preminced garlic and jarred shredded ginger for ease and speed, staples in my kitchen.
Provided by Maeven6
Categories Clear Soup
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
- Place broth into a pot with the sliced carrot. Put on Medium high heat.
- Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
- When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
- Add Onions and mushrooms mixture to the broth stir.
- Place the eggs in the toful bowl, add white pepper and beat well.
- Gentle pour egg mixture over soup and stir.
- I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.
Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 0.8, Cholesterol 52.9, Sodium 1290.7, Carbohydrate 3, Fiber 0.5, Sugar 1.6, Protein 8.4
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 FLOWER SOUP
Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.
Provided by CJAY8248
Categories Asian
Time 27m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil chicken broth, ginger and green onion 2 minutes.
- Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
- Pour soup slowly into serving bowl containing eggs. Stir gently.
- Serve hot.
Nutrition Facts : Calories 103.7, Fat 3.9, SaturatedFat 1.2, Cholesterol 93, Sodium 1588.2, Carbohydrate 6.8, Fiber 1.6, Sugar 2.3, Protein 9.8
CHINESE EGG FLOWER SOUP (WW)
Make and share this Chinese Egg Flower Soup (Ww) recipe from Food.com.
Provided by ellie_
Categories Chinese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan bring broth to a boil over medium heat.
- Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
- Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
- Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.
SUPER EASY EGG FLOWER SOUP
Make and share this Super Easy Egg Flower Soup recipe from Food.com.
Provided by demi_quinn
Categories < 15 Mins
Time 6m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- bring stock to a boil then simmer.
- slowly stir in beaten egg until soup thickens.
- add salt pepper according to taste.
- serve hot.
Nutrition Facts : Calories 209.6, Fat 8.2, SaturatedFat 2.3, Cholesterol 120.2, Sodium 721.4, Carbohydrate 17.1, Sugar 7.8, Protein 15.2
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