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
EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!) RECIPE ...
After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!
Provided by Darren
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Nutrition Facts : Calories 111.8 calories, CarbohydrateContent 4.8 g, CholesterolContent 191 mg, FatContent 6.7 g, FiberContent 0.4 g, ProteinContent 7.5 g, SaturatedFatContent 1.7 g, SodiumContent 1395.7 mg, SugarContent 1.4 g
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- Whisk egg, egg white and the remaining 1 teaspoon rice wine (or sherry) together in a small bowl. Slowly pour a steady stream of the egg mixture into the simmering broth as you stir the soup with a spoon. Remove from the heat, stir in sesame oil and season with ground pepper. Ladle into bowls and serve, garnished with scallion greens.
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EGG DROP SOUP RECIPE | MYRECIPES
Reviews 5
Calories 84 calories per serving
- Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps. Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly. Ladle into individual soup bowls, and top with green onions.
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- Pour 3 1/4 c. chicken broth into a large saucepan. Add the salt, ginger and chives, stir and bring to a boil. In a cup or small bowl, stir together the remaining 3/4 c. 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. When the eggs have been dropped, stir in the cornstarch mixture gradually, until the soup is the desired consistency. 4 servings.
EGG DROP SOUP | BETTER HOMES & GARDENS
Total Time 25 minutes
Category Recipes and Cooking
Calories 86 calories per serving
- In a small bowl whisk together the remaining 1 cup broth and the cornstarch. Add to soup. Cook and stir just until thickened. Top servings with additional green onions and, if desired, crushed red pepper and fried wonton strips.
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