SWEET AND SOUR EGG DROP SOUP RECIPES

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SWEET AND SOUR EGG DROP SOUP RECIPE - FOOD.COM



Sweet and Sour Egg Drop Soup Recipe - Food.com image

For me, Chinese food is just as mysterious as it is delicious. One night I had a craving for Chinese restaurant soup, so I raided the pantry and refrigerator for leftovers and came up with this concoction. This soup is easy to make and a good starting point for brave Chinese cooking beginners. I’d definitely try making it again, only with more diverse vegetables to get different textures. Bamboo shoots, water chestnuts, mushrooms, bean sprouts, green onions, julienne carrot strips, the options are endless. (By the way, I don’t measure when I cook so these measurements are approximated.)

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1/2 cup, 8-10 serving(s)

Number Of Ingredients 17

5 cups water
1 (4 1/3 ounce) package lipton chicken noodles and sauce
1 whole chicken bouillon cube, soup base
1 (1 ounce) packet ramen noodle seasoning (I used mushroom)
1 dash black pepper
1 dash dried onion flakes
3 large egg whites
1 large egg yolk
1 piece imitation crabmeat, leg sliced into rounds
1/8 cup diced carrot
1 pinch ground ginger
1 teaspoon red French dressing (for sourness)
1 -2 tablespoon of your favorite sweet and sour sauce (for sweetness)
1 tablespoon ketchup (for tangyness)
5 -10 dashes of tabasco hot pepper sauce (for heat)
2 tablespoons cornstarch
4 -5 tablespoons cool water

Steps:

  • Bring water to a rumbling boil in a saucepan.
  • Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
  • When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.
  • When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there’s enough water so you don’t create a batter. You don’t want lumps or dumplings forming.).
  • Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
  • Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.).
  • Reduce heat to medium and cook a few minutes, until heated through.

Nutrition Facts : Calories 41.4, FatContent 1.3, SaturatedFatContent 0.4, CholesterolContent 26.3, SodiumContent 158.1, CarbohydrateContent 5.7, FiberContent 0.5, SugarContent 1.3, ProteinContent 2.2

TOMATO EGG DROP SOUP-THE BEST EVER | CHINA SICHUAN FOOD



Tomato Egg Drop Soup-The Best Ever | China Sichuan Food image

Classic Chinese style tomato and egg drop soup

Provided by Elaine

Categories     Soup

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 10

2 large tomatoes ( ,try to choose the mature ones)
4 cups water
1 or 2 large eggs
2 tbsp. cornstarch
3 tbsp. water
2 tbsp. cooking oil
1 tbsp. light soy sauce
1/8 tsp. white pepper
½ tbsp. minced ginger
chopped green onion and coriander for garnishing

Steps:

  • Cut one tomato into small dices and the other one into slices. Well beaten the egg until there is a fine layer of small bubbles.
  • Heat up around 2 tablespoons of cooking oil in a deep pot and pour in the smashed tomato and fry until the oil becomes red too.
  • Pour in water, add ginger and bring all the content to a boiling. Then add white pepper and light soy sauce and place the remaining tomato slices.
  • Mix 2 tablespoons of cornstarch with 3 tablespoons of water to make the starch water. Stir the starch water again and pour it into the broth. Simmer to boil again.
  • Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks. Turn off the fire, add some fresh chopped scallion and coriander. serve immediately.

Nutrition Facts : Calories 248 kcal, CarbohydrateContent 19 g, ProteinContent 4 g, FatContent 17 g, SaturatedFatContent 1 g, CholesterolContent 81 mg, SodiumContent 478 mg, FiberContent 1 g, SugarContent 3 g, ServingSize 1 serving

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