Best Chinese Egg Drop Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHINESE EGG DROP SOUP WITH NOODLES



Chinese Egg Drop Soup with Noodles image

Categories     Soup/Stew     Egg     Pasta     Quick & Easy     Winter     Noodle     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
1 teaspoon soy sauce
2 tablespoons medium-dry Sherry
1 (2-inch) piece fresh ginger, thinly sliced
1 garlic clove, smashed
1 cup dried fine egg noodles (1 oz)
2 large eggs, lightly beaten
1 to 2 scallions, thinly sliced
1 1/2 teaspoons Asian sesame oil, or to taste

Steps:

  • Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.

CHINESE EGG DROP SOUP



Chinese Egg Drop Soup image

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!

Provided by mlao77

Categories     Asian

Time 20m

Yield 6 cup, 4-6 serving(s)

Number Of Ingredients 9

6 cups chicken broth (low sodium, preferred)
2 tablespoons rice wine
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
1 teaspoon granulated sugar
2 tablespoons cornstarch
1/3 cup water
4 -6 scallions, chopped (use both white ends and green tips)
2 eggs, beaten

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, Fat 4.6, SaturatedFat 1.4, Cholesterol 105.8, Sodium 1183.1, Carbohydrate 7.9, Fiber 0.5, Sugar 2.6, Protein 10.8

CHINESE CHICKEN AND CORN SOUP (EGG DROP)



Chinese Chicken and Corn Soup (Egg Drop) image

Make and share this Chinese Chicken and Corn Soup (Egg Drop) recipe from Food.com.

Provided by littleturtle

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired)
2 teaspoons gingerroot, finely minced
1 tablespoon peanut oil
1 (15 -16 ounce) can creamed corn
2 cups chicken stock or 2 cups vegetable broth
2 tablespoons rice wine
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper
1/2 cup cooked chicken, diced
1 teaspoon sesame oil
1 egg, lightly beaten

Steps:

  • In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
  • Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
  • Mix in chicken and sesame oil, and bring just to a simmer.
  • Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
  • Garnish with onion tops and serve hot.

Nutrition Facts : Calories 233.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 63.2, Sodium 910.5, Carbohydrate 27.4, Fiber 1.9, Sugar 6.1, Protein 12

CHINESE TAKE-OUT: EGG DROP SOUP



Chinese Take-Out: Egg Drop Soup image

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.

Provided by rosie316

Categories     Clear Soup

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups chicken broth (homemade, boxed or canned)
1 -2 teaspoon soy sauce (to taste)
2 tablespoons cornstarch
3 tablespoons cold water
2 eggs, lightly beaten
2 -3 scallions (preference)
1/8 teaspoon white pepper (to taste)
salt (optional, but not recommended)

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!

CHINESE EGG DROP SOUP



Chinese Egg Drop Soup image

That familiar restaurant flavor, but packed with homemade goodness! Super rich and satisfying, this is egg drop soup recipe is great for a quick lunch or end of day pick-me-up. It is salty, though. If you're watching your salt intake we suggest using low sodium chicken broth and soy sauce.

Provided by Robin Poindexter

Categories     Other Soups

Time 15m

Number Of Ingredients 8

4 c chicken broth
2 Tbsp soy sauce
1 Tbsp dry sherry
1 Tbsp cold water
1 Tbsp corn starch
2 large eggs, well beaten
2 green onions, thinly sliced diagonally
2 tsp dark sesame oil

Steps:

  • 1. Combine broth, soy sauce, and sherry in a large saucepan. Bring to boil over high heat. Reduce heat to low. Simmer 2 minutes.
  • 2. Stir water into corn starch in a small bowl; mix well. Stir mixture into soup. Simmer 2 to 3 min or until slightly thickened.
  • 3. Stirring constantly in one direction, slowly add beaten eggs into soup in a thin stream.
  • 4. Stir in green onions. Remove from heat. Stir in sesame oil. Serve immediately.

CHINESE EGG DROP SOUP



Chinese Egg Drop Soup image

We love Egg Drop Soup and now it only takes a few mintues to make a pot at home! Served on its own for a light meal or as a first course, it's always a hit.

Provided by @MakeItYours

Number Of Ingredients 8

5 cups chicken or vegetable stock
1/2 teaspoon freshly minced fresh ginger
2 tablespoons soy sauce
1/2 - 3/4 teaspoon kosher salt (adjust to taste)
1/4 teaspoon white pepper (freshly ground black pepper will work as well, adjust to taste)
2 tablespoons cornstarch or arrowroot (plus 2 tablespoons water)
2 eggs (beaten)
Optional: 2 green onions (sliced thin)

Steps:

  • Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
  • Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed. Enjoy!

CHINESE EGG DROP SOUP



Chinese Egg Drop Soup image

We were having leftover Chinese takeout for dinner one night and I realized there was not enough for a meal. I made this soup with ingredients I had on hand. It turned out to be a delicious chicken soup with the familiar Chinese flavors. Perfect way to start a meal.

Provided by Susan Bickta @souxie

Categories     Chicken Soups

Number Of Ingredients 9

1 quart(s) low salt chicken broth (32 ounce container)
3 - packets powdered chicken boullion
1 1/2 cup(s) water, divided
1 teaspoon(s) dried chives
1 teaspoon(s) sesame oil
1 teaspoon(s) soy sauce
3 - 4 large eggs, beaten
3 tablespoon(s) cornstarch
2 - green onions, thinly sliced (for garnish)

Steps:

  • Place a 3-quart saucepan over medium high heat. Add the chicken broth, powdered boullion and all but 1/3 cup of the water. Bring to a boil.
  • Add the chives, sesame oil and soy sauce. Mix well and bring to a boil.
  • Slowly drizzle the beaten eggs into the boilng broth. Gently stir and reduce heat. Soup will come to a simmer. The eggs will cook in the broth and rise to the top in about 1 minute.
  • Combine the cornstarch with the reserved water and mix into the simmering soup. Mix well and let cook another 1-2 minutes, stirring often, until thickened.
  • Garnish each serving with green onions, if desired.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #low-protein     #very-low-carbs     #soups-stews     #eggs-dairy     #asian     #easy     #beginner-cook     #dinner-party     #kid-friendly     #eggs     #dietary     #low-saturated-fat     #low-calorie     #comfort-food     #low-carb     #inexpensive     #low-in-something     #taste-mood

Related Topics