One Egg Egg Drop Soup Recipes
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
ONE-EGG EGG DROP SOUP
Trust me, one egg is enough to make a sumptuous Egg Drop Soup! The problem I find with egg drop soup recipes is that the timing for the egg drop is never right, so the egg never separates into true ribbons. My Chinese father taught me the trick to this soup, which I now pass to you!
Provided by Fei Fei
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
- Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.
Nutrition Facts : Calories 51.4 calories, Carbohydrate 5 g, Cholesterol 51.5 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 1124 mg, Sugar 1.2 g
RESTAURANT STYLE EGG DROP SOUP
This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.
Provided by W.J. Cory
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Nutrition Facts : Calories 76 calories, Carbohydrate 4.2 g, Cholesterol 149.2 mg, Fat 4.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 1142.7 mg, Sugar 1.2 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.
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
PICK-ME-UP EGG DROP SOUP
I was not feeling well one evening and wanted soup. But I only had chicken broth and that sounded boring. I'd made egg drop soup before and thought that sounded perfect, so I started looking up recipes. Since I couldn't quite make any of the ones I found, I combined them to make this. It helped settle my stomach and was super easy to make. Garnish with crushed peanuts, chives, chili sauce, red pepper flakes, and lime wedges.
Provided by Clarissa Leigh
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
- Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 21 g, Cholesterol 191.7 mg, Fat 7.2 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 1.7 g, Sodium 1594.1 mg, Sugar 1.6 g
THE EASIEST EGG DROP SOUP
I have no idea if this is even close to how Chinese restaurants actually make egg drop soup, but it tastes VERY similar. You will be shocked how simple this really is. My mom made this a lot and it was one of the first recipes I made myself. Feel free to throw in any leftover spinach, onions, etc. to this recipe.
Provided by QueenB3143
Categories Asian
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil water with boullien cubes until dissolved.
- Crack eggs into a seperate bowl.
- Whisk eggs with a fork until blended.
- Slowly pour eggs into water, breaking up the pieces with a fork when they hit the water.
- Eggs will cook immediatley once in the water.
- Turn heat on stove to medium/low.
- Add pinch of sugar, drop or two of soy sauce and optional veggies.
- Stir.
- Spoon into bowl and serve.
Nutrition Facts : Calories 84.2, Fat 5.5, SaturatedFat 1.7, Cholesterol 212, Sodium 819.4, Carbohydrate 1.1, Sugar 1.1, Protein 7
TRADITIONAL EGG DROP SOUP
This is one of the simplest soups there is. But it is so comforting. I like that this one doesn't taste as thick and slimey. Why order from a Chinese Restaurant when you can do it quicker and better at home?
Provided by Bellinda
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth and ginger to a boil.
- Whisk in beaten eggs. Cook for 1-2 more minutes.
- Add scallions, stir.
- Serve steaming hot.
- You could add soy sauce to taste at the table.
- You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.
Nutrition Facts : Calories 113.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 158.6, Sodium 1197.6, Carbohydrate 1.9, Fiber 0.1, Sugar 1.4, Protein 12
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