EGG DROP SOUP WITH VEGETABLES RECIPE | EATINGWELL
Carrots, baby sweet peas, and green onions are added to the traditional egg drop soup in this recipe.
Provided by Diabetic Living Magazine
Categories Healthy Chicken Soup Recipes
Total Time 35 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet lined with parchment paper and coat with nonstick cooking spray. Place egg roll wrapper strips on prepared baking sheet (see Tips). Lightly coat strips with cooking spray. Bake for 6 to 7 minutes or until light brown and crisp, stirring once halfway through baking; set aside.
- In a large saucepan combine 5 cups of the broth, the soy sauce, garlic, and white pepper. Bring to boiling.
- To make carrot flowers, using a paring knife or channel knife (see Tips), make four or five shallow lengthwise notches around each carrot; thinly slice carrot. (Or, thinly slice carrots; cut each slice with a 1-inch or smaller flower-shape cutter.) Add carrots and peas to boiling broth; return to boiling.
- Stir cornstarch into the remaining 1 cup broth; stir into soup. Reduce heat. Cook and stir until slightly thickened and bubbly; cook and stir for 2 minutes more.
- Remove from heat. Place eggs in a liquid measuring cup; use a fork to beat eggs. While gently stirring the broth, pour eggs in a thin stream into soup (eggs will form fine shreds). Ladle soup into serving bowls. Garnish with green onions. Serve with crisp wrapper strips.
Nutrition Facts : Calories 186.3 calories, CarbohydrateContent 18.4 g, CholesterolContent 212.2 mg, FatContent 5.3 g, FiberContent 2.1 g, ProteinContent 15 g, SaturatedFatContent 1.6 g, SodiumContent 559 mg, SugarContent 3.7 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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EGG DROP SOUP RECIPE | EATINGWELL
From eatingwell.com
Total Time 30 minutes
Category Quick & Easy Chinese Recipes
Calories 81.8 calories per serving
- 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.
RESTAURANT STYLE EGG DROP SOUP RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 20 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes
Calories 76 calories per serving
- 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.
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From justapinch.com
Reviews 5
Category Chicken
Cuisine Asian
- NOTES: Chicken Broth - We prefer Butterball (Reduced Sodium). If you cannot find this, try a few GOOD brands to find the one with the richest flavor. WON TON WRAPS - I use the Frieda's brand. The LaSoya brand does not taste as good, nor do they fry as well. I actually prefer the taste of the Wing Hing brand, but they tend to either have too much corn starch on them, which has to be scraped off, or not enough, which makes them really hard to separate. And, our local warehouse distributors are no longer carrying them. Be sure to buy the freshest date possible, because as they get old, they do not separate well, nor will they puff up as they fry!!! GREEN ONIONS - I slice up the whole bunch of onion tops, and place the excess in a plastic container and freeze for later use. They keep really well!!
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