CHINESE SOUP EGG DROP RECIPES
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!
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
- Simmer for 7 minutes.
- Add scallions and let simmer for 4 minutes to soften.
- While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
- Stir in the same direction for 1 minute.
- Make a slurry by combining the cornstarch and water.
- Add slurry to soup and stir and let soup thicken.
- About 2 minutes. Enjoy!
Nutrition Facts : Calories 128.8, FatContent 4.6, SaturatedFatContent 1.4, CholesterolContent 105.8, SodiumContent 1183.1, CarbohydrateContent 7.9, FiberContent 0.5, SugarContent 2.6, ProteinContent 10.8
CHINESE TAKE-OUT: EGG DROP SOUP RECIPE - FOOD.COM
I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large sauce pot, bring the chicken broth and soy sauce to a boil over medium high heat. Boil for 2 minutes. Taste and add more soy if needed.
- Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
- Combine the cornstarch with the cold water and mix well (no lumps).
- Slowly add cornstarch mixture to the boiling broth while constantly stirring to desired consistency. (you may not need it all). Stir while boiling for 2 minutes.
- Reduce heat to a low boil, add white pepper and then "drizzle" the beaten eggs "slowly" into the broth while stirring constantly. The eggs should be forming into small streams of ribbons. Continue to gently boil 1 minute.
- Remove pan from heat and add the sliced scallions to the soup.
- Serve the soup immediately, stirring the pot before each serving is dished.
- Enjoy!
Nutrition Facts : Calories 113.1, FatContent 4.5, SaturatedFatContent 1.4, CholesterolContent 93, SodiumContent 1241.2, CarbohydrateContent 5.9, FiberContent 0.3, SugarContent 1.4, ProteinContent 10.8
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