HOW TO MAKE EGG DROP SOUP RECIPES

Name: Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 3 cups chicken broth; 1/2 teaspoon salt; 2 tablespoons cold water; 1 tablespoon cornstarch; 1 egg (slightly beaten); 1 scallion, with tops, finely chopped

EGG DROP SOUP RECIPE - FOOD.COM

Egg Drop Soup Recipe - Food.com image

I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

3 cups chicken broth
1/2 teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
1 egg (slightly beaten)
1 scallion, with tops, finely chopped

Steps:

Bring chicken broth to a boil in soup pot.
Add 1/2 teaspoon salt & mix.
Combine water and cornstarch; stir into boiling broth.
Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
Garnish with scallion.

Nutrition Facts : Calories 112, FatContent 4.5, SaturatedFatContent 1.4, CholesterolContent 93, SodiumContent 1738.8, CarbohydrateContent 5.8, FiberContent 0.2, SugarContent 1.3, ProteinContent 10.7

RESTAURANT STYLE EGG DROP SOUP RECIPE | ALLRECIPES

Restaurant Style Egg Drop Soup Recipe | Allrecipes image

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

Ingredients

4 cups chicken broth, divided
? teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1?½ tablespoons cornstarch
2 eggs
1 egg yolk

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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