CABBAGE EGG DROP SOUP RECIPES
DELUXE EGG DROP SOUP RECIPE | ALLRECIPES
Not satisfied with many of the egg drop soup recipes I have come across here and elsewhere, I decided to try coming up with my own. It's not the prettiest looking soup around, but it is closer in taste and substance to what I was looking for. I may add some sweet corn next time I make it to add a little sweetness to it.
Provided by meangenedrlove
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.
- Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.
- Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.
Nutrition Facts : Calories 64.8 calories, CarbohydrateContent 4.5 g, CholesterolContent 98 mg, FatContent 3 g, FiberContent 0.7 g, ProteinContent 4.5 g, SaturatedFatContent 0.8 g, SodiumContent 1003.6 mg, SugarContent 2.1 g
RESTAURANT STYLE EGG DROP SOUP RECIPE | ALLRECIPES
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
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
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, CarbohydrateContent 4.2 g, CholesterolContent 149.2 mg, FatContent 4.1 g, FiberContent 0.1 g, ProteinContent 4.9 g, SaturatedFatContent 1.2 g, SodiumContent 1142.7 mg, SugarContent 1.2 g
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