Best Egg Drop Soup With Fresh Spinach Recipes

EGG DROP SOUP

Egg Drop Soup image

This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.

Provided by Bill

Time 15m

Number Of Ingredients 9

Ingredients

4 cups chicken stock ((about 1 liter, organic or homemade preferred!))
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon white pepper
1/2 teaspoon turmeric
3 tablespoons cornstarch ((mixed with 1/3 cup water))
3 eggs ((lightly beaten))
1 scallion ((chopped))

Steps:

Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
Ladle the soup into bowls, top with scallions, and serve!

Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPINACH EGG DROP NOODLE SOUP

Spinach Egg Drop Noodle Soup image

An easy delicious one pot soup to enjoy for a quick lunch or dinner. Original recipe was found on the internet, but like always, I tweaked it a bit.

Provided by Marie

Categories Very Low Carbs

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces medium egg noodles, uncooked
8 (14 1/2 ounce) cans chicken broth
2 large eggs
4 tablespoons water
1/4 cup parmesan cheese
1/2 teaspoon black pepper
1 cup frozen chopped spinach, thawed and drained
salt

Steps:

Im medium saucepan, bring chicken broth to a boil.
Stir in egg noodles and cook per package directions.
Beat eggs, water, parmesan cheese and pepper together.
Stir spinach into the broth and reheat to boiling.
Pour egg mixture into soup slowly while stirring constantly with a fork.
Cook 30 seconds.
Check seasonings and add salt if desired.

SPINACH EGG DROP SOUP

Spinach Egg Drop Soup image

Make and share this Spinach Egg Drop Soup recipe from Food.com.

Provided by fishywitch

Categories Asian

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

5 cups chicken stock (can use low sodium)
3 inches piece fresh ginger (2 inches thinly sliced, 1 inch peeled and julienned)
1 teaspoon fresh ground white pepper
2 large eggs, lightly beaten
2 cups packed spinach leaves, with stems

Steps:

In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
Cover and simmer over low heat for 5 minutes.
Strain and return the stock to the saucepan.
Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.
Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
Stir in the spinach and remove from heat.
Season with salt and the remaining 1/2 teaspoon white pepper.
Ladle into bowls and serve immediately.