Need a good egg drop soup recipe?

Question

that wont ake too much time to make...

Answer 1

Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
INGREDIENTS:
•4 cups chicken broth or stock
•2 eggs, lightly beaten
•1 -2 green onions, minced
•1/4 teaspoon white pepper
•Salt to taste
•A few drops of sesame oil (optional)
PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fiber, 866 mg Sodium

Answer 2

There is a brand of mix in teh grocery store that is pretty darn good. Brand is "Ty Ling" and it's ni a red box. All you add is water and an egg. I usually garnish w/ a few green onions too.


** Egg Drop Soup **

2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional

Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water.

All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.

Answer 3

There are so many egg drop soup recipes, it really depends on what cuisine you are into. The most common type is the Chinese egg drop soup.

Here's a recipe taken from cooking.com for Chicken Egg Drop Soup

RECIPE INGREDIENTS
4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish

RECIPE METHOD

In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.

With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.

Answer 4

4 Scallions
5 c Chicken stock
6 sm Mushrooms; finely sliced
2 c Shredded cooked chicken
2 Eggs
Salt and pepper to taste
2 ts Soy sauce

Finely slice scallions and reserve green part for
garnish. Heat stock to boiling. Add mushrooms and
scallions; cook 2-3 minutes. Add chicken to soup.
Beat eggs slightly with a bit of salt and pepper.
Stir soup well. Pour beaten eggs slowly and
steadily into soup, stirring constantly so that
eggs remain in shreds. Cook 1-2 minutes until egg
is set. Add soy sauce and serve in soup bowls,
sprinkled with reserved green slices of scallions.

MMMMM

Answer 5

EGG DROP SOUP
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. 3 servings (about 1 cup each).
http://www.chinesefood-recipes.com/chinese_soup_recipes/egg_drop_soup_recipe.php

Answer 6

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