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
RESTAURANT-STYLE EGG DROP SOUP
I added in a small amount of soy sauce and some cayenne pepper, but that is optional, this is really good! You can double this recipe if desired!
Provided by Kittencalrecipezazz
Categories Chowders
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
- Bring to a rolling boil.
- In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
- In another small bowl whisk the eggs and the egg yolk together until well combined.
- While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
- Once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
- Delicious!
Nutrition Facts : Calories 197.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 269, Sodium 510, Carbohydrate 12.1, Fiber 0.1, Sugar 0.9, Protein 17.2
EGG DROP SOUP (RESTAURANT STYLE)
I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly.
Provided by Chippie1
Categories Clear Soup
Time 20m
Yield 4 serving(s)
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 134.9, Fat 7.2, SaturatedFat 2.3, Cholesterol 227.5, Sodium 965.1, Carbohydrate 4.3, Fiber 0.1, Sugar 0.9, Protein 11.9
More about "restaurant style egg drop soup recipes"
EGG DROP SOUP - EASY AND AUTHENTIC! - DRIVE ME HUNGRY
From drivemehungry.com
Ratings 160Category Appetizer, SoupsCuisine Asian, ChineseTotal Time 15 mins
- Flavor oil: Heat a large pot over medium heat and add the cooking oil, ginger, and garlic. Stir for two minutes then remove the ginger and garlic.
- Add stock: Raise heat to medium high and add chicken stock, diced carrots, sugar, white pepper powder, and turmeric if using. Bring it to a simmer. Meanwhile, mix the cornstarch with the water.
- Thicken with cornstarch: Once the stock is simmering, stir the cornstarch and the water once more as there may be settling. Add it to the stock and stir it until the soup thickens.
RESTAURANT STYLE EGG DROP SOUP - WOK & SKILLET
From wokandskillet.com
5/5 (1)Total Time 15 minsCategory Side DishCalories 128 per serving
- Just as the chicken stock starts to boil, add salt, white pepper and soy sauce. Stir to combine the ingredients and dissolve the salt.
- Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.
EGG DROP SOUP: AUTHENTIC 15-MINUTE RECIPE | THE WOKS …
From thewoksoflife.com
4.9/5 (250)Calories 109 per servingCategory Soups And Stocks
- 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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