Best Low Fat Egg Drop Soup My Way Recipes

EGG DROP SOUP

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!

LOW FAT EGG DROP SOUP, MY WAY

Steps:

• In a large deep saucepan heat the broth to a boil.
• Lower the heat to low and slowly add the egg white to the broth while stirring.
• Add the Splenda, spinach and green onion and immediately remove from the heat and stir lightly.
• Cover pan and allow it to stand for 2-3 minutes.
• Serve.

EGG DROP SOUP (TAMAGO TOJI)

Steps:

• Heat stock in a saucepan and stir in salt and soy sauce.
• If using mushrooms, wash and slice thinly and add to the stock.
• Simmer for 3-4 minutes.
• Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
• Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
• If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
• Serve immediately.
• If you cannot find the sansho/Szechwan peppercorns, I imagine a pinch of standard black pepper (or a blend, which often contain sansho/Szechwan peppercorns) will do.

EGG DROP SOUP WITH CHICKEN

Steps:

• In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
• Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
• Stir gently before ladling into bowls.

EGG DROP SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.