Does anyone have a recipe for Egg Drop soup?

Question

I absolutly love the one from our local chinese restaurant.

Answer 1

"Egg Drop Soup" - 4 servings

3 cups chicken broth
1 tsp. salt
Dash white pepper
1 medium green onion (scallion); chopped
2 eggs; slightly beaten

Heat chicken broth, salt and white pepper to boiling in 3-quart saucepan. Stir onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until eggs form shreds.

Answer 2

I make a interesting variation of egg drop soup, here it is if you'd like to try it. This serves about 4 ppl.
1 egg
1 TBS peanut oil
3 3/4 cup veggie stock
2 large carrots diced
4-5 leaves of bok choy shredded
2 TBS soy sauce
1/2 tsp sugar
1/2 tsp blk pepper
cilantro for garnish
beat the egg and basically make a small omelet
slide it out of the pan, roll it up and cut it into 1/4 slices
heat the stock then add the veggies, bring to a boil
reduce the heat and simmer for about 5 min.
Add the soy, sugar,and pepper.
stir well then place into heated bowls
put a few omelet slices on top then garnish with cilantro
This is an authentic Thai recipe that my mother taught me years ago. I hope you try it!!!

Answer 3

Quick Chinese Egg Drop Soup

Makes 6 servings

Ingredients:

4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten
2 to 3 green onions, finely diced

Preparation:

Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.

Note: You can also add sliced mushrooms to this.

Answer 4

Roman-Style Egg-Drop Soup: La Stracciatella

6 cups brown chicken stock, recipe follows
3 eggs
3 tablespoons semolina
3 tablespoons grated Parmigiano-Reggiano
1 tablespoon Italian parsley, finely chopped
Pinch nutmeg
Salt and pepper

Measure out 1 of the 6 cups of chicken stock and refrigerate so that it is cold.
In a large stock pot, bring the remaining 5 cups of chicken stock to a boil. In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped with more grated cheese if desired.

Brown Chicken Stock:
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts

Answer 5

EGG DROP SOUP

1 can chicken noodle soup
1 egg
1 green onion, chopped
Black pepper (as desired)

In saucepan, boil 1 can soup and 1 can water. When boiling, drop in chopped onions. Beat egg until frothy. Stir constantly. Slowly drop in eggs and simmer until eggs are cooked.

Answer 6

Salmon Egg-Drop Soup:

PREP AND COOK TIME: About 25 minutes

3 cans (14 1/2 oz. each) fat-skimmed chicken broth
3 tablespoons coarsely chopped fresh ginger
12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch chunks
2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.)
2 large eggs, beaten to blend
1/4 cup chopped green onions
Salt and pepper

1. In a 4- to 5-quart pan over high heat, bring broth to a boil. Add ginger, reduce heat to maintain a simmer, cover, and cook to flavor broth, about 10 minutes. Remove ginger chunks with a slotted spoon or a fine strainer.

2. Add salmon and simmer until chunks are opaque but still moist-looking in the center (cut to test), about 5 minutes. Add spinach and stir just until wilted.

3. Increase heat to bring broth back to a boil and slowly stir in eggs. Stir in green onions and add salt and pepper to taste. Ladle soup into bowls immediately.

Yield: Makes 4 servings