ASIAN EGG 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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