ASIAN EGG DROP SOUP RECIPES
ASIAN EGG DROP SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories main-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.
ASIAN EGG DROP SOUP RECIPE - FOOD.COM
I love this soup! I used to buy the prepackaged seasoning for Egg Drop Soup at the grocery store until I found this recipe that is better and cheaper! Tastes just like what you would order at a restaurant and takes just minutes to prepare. I use chicken bouillon for the base most of the time and leave out the extra salt. Dried chives are good if you don't have fresh and any extras like thinnly sliced mushrooms or green onions are a great addition, but not necessary.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
- Stir in salt, ginger and chives (and any optional veggies); bring to a boil.
- Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
- In a separate bowl whisk together eggs.
- Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
- Egg should cook immediately.
Nutrition Facts : Calories 87.4, FatContent 3.9, SaturatedFatContent 1.2, CholesterolContent 105.8, SodiumContent 943.9, CarbohydrateContent 4, FiberContent 0.1, SugarContent 0.9, ProteinContent 8.1
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As a kid, I looked forward to one of my mom's signature dinners: fried chicken wings and egg drop soup. I have no idea how she came up with this combination, but as a mother of two myself, I want to create the same memories for my own kids. The egg drop soup I've had in restaurants over the years always seemed to pale in comparison to my mom's and I recently figured out why. My mom added a tiny bit of sugar to the soup to balance the usually salty/peppery taste of this soup. No wonder why I loved this as a kid. I served this a few days ago and my son asked for seconds (something he never does)... so 'thanks, mom!' Enjoy this simple, yet tasty soup!
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Calories 128.8 per serving
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CHINESE EGG DROP SOUP RECIPE - FOOD.COM
As a kid, I looked forward to one of my mom's signature dinners: fried chicken wings and egg drop soup. I have no idea how she came up with this combination, but as a mother of two myself, I want to create the same memories for my own kids. The egg drop soup I've had in restaurants over the years always seemed to pale in comparison to my mom's and I recently figured out why. My mom added a tiny bit of sugar to the soup to balance the usually salty/peppery taste of this soup. No wonder why I loved this as a kid. I served this a few days ago and my son asked for seconds (something he never does)... so 'thanks, mom!' Enjoy this simple, yet tasty soup!
From food.com
Reviews 4.5
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Total Time 20 minutes
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- Heat the vegetable oil in a stock pot over high heat. Add the chicken fillets and cook 3-4 minutes each side or until golden. Add the chicken broth, spring onion, ginger and dried shrimp. Bring to a simmer, then turn the heat to medium and cook for 20-25 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside for later. Discard the ginger pieces, spring onions and dried shrimp. Combine the cornstarch, white pepper, turmeric, sea salt and 3 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Pour into the soup and mix well. Bring the soup to a gentle simmer and then drizzle the egg into the soup. Allow to set for a couple of seconds before breaking up with a spoon. Turn the heat off. Drizzle over the sesame oil and sprinkle with the extra spring onion. Serve warm.
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In a small cup, make a slurry by combining the cornstarch and remaining chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
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Mar 04, 2011 · Method. In a bowl, beat the egg (s) lightly. Add some pepper. Set aside. Heat the broth in a saucepan. Add the soy sauce, grated ginger, and bring to a boil. Add the snow peas, cut into 1 cm pieces, and the soya sprouts. Cook over medium heat 2-3 min until the vegetables are tender.
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Aug 09, 2016 · If you'd prefer a thicker version of egg drop soup, simply follow these easy steps: In a small bowl, mix together 1 to 2 tablespoons of cornstarch or potato starch with 1/2 cup of water until smooth. Slowly stir the cornstarch paste into the chicken stock before adding the eggs.
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In a small cup, make a slurry by combining the cornstarch and remaining chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
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Method. In a bowl, beat the egg (s) lightly. Add some pepper. Set aside. Heat the broth in a saucepan. Add the soy sauce, grated ginger, and bring to a boil. Add the snow peas, cut into 1 cm pieces, and the soya sprouts. Cook over medium heat 2-3 min until the vegetables are tender.
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Mar 16, 2018 · Egg Drop Soup We often start our stir-fry meals with this fast egg drop soup recipe— it cooks in just minutes flat. There are many versions of the recipe, but we like the easy addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer ...
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