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How To make Egg Drop and Noodle Soup
8 oz Uncooked Medium Egg Noodles
8 cn Low-sodium chicken broth
-(14 1/2-oz. cans) 2 lg Eggs
4 tb Water
1/2 c Grated Parmesan cheese
1/2 ts Freshly ground black pepper
1 c Frozen chopped spinach
- thawed and drained well -OR- 1 c -Chopped fresh spinach,
- stems removed Salt to taste
In a medium saucepan, heat the chicken broth to a boil. Stir in the egg noodles and cook according to package directions. Meanwhile, beat the eggs and water together until blended. Beat in the Parmesan cheese and pepper. Stir the spinach into the broth and reheat to boiling. Pour the egg mixture into the soup slowly while stirring constantly with a fork. Cook 30 seconds. Check the seasoning and add salt if desired. Serve hot. Each serving provides: 120 Calories; 9.1 g Protein; 9.7 g Carbohydrates; 5.2 g Fat; 78.5 mg Cholesterol;
951 mg Sodium. Calories from Fat: 28%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Egg Drop and Noodle Soup's Videos
SHIN NOODLES EGG DROP SOUP • RAMEN
SHIN NOODLES EGG DROP SOUP • RAMEN
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????This is definitely one of my favorite way to cook my ramen. All you need just an egg. The broth is creamy and the egg drop soup is hearty and filling. Give it a try and let me know.
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BETTER THAN TAKEOUT - Easy Egg Drop Soup in Two Ways
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???? PRINTABLE RECIPE -
Egg drop soup also is known as egg flower soup. You probably ordered it many times from a Chinese restaurant. Today, I am going to show you 2 easy ways to make it.
???? RECIPE
Basic egg drop soup [serve 2]
- 2 cups of chicken stock
- The white part of the onion
- 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
- 2 eggs
- 1/2 tsp of salt or to taste
- 1/4 tsp of white pepper
- The green part of the onion for garnish
Tomato egg drop soup [serve 2]
- 1 small tomato diced
- 1 clove of garlic grated
- 1 tsp of ginger finely diced
- 1/2 tbsp of white of the spring onion
- 2 tsp of oil
- 1/2 tsp of salt or to taste
- 1 tsp of sugar
- 2.5 cups of chicken stock
- 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
- 2 eggs
- Some spring onion for garnish
INSTRUCTION FOR THE BASIC EGG DROP SOUP
- Crack 2 eggs and beat it well.
- In a clean pot. Pour in 2 cups of chicken stock and add some white part of spring onion. You can also use water, but chicken stock provides much more flavor. Bring this to a boil.
- While waiting, mix 1.5 tbsp of cornstarch and 1.5 tbsp of water together.
- When the chicken stock is boiling. Slowly pour in the cornstarch water and stir it at the same time so it doesn’t clump up. In less than a minute, the stock should be slightly thickened.
- Next, it is the egg drop part. Make sure you stir it while adding the egg. In this way, you create an extra silky egg drop soup.
- Add some salt and white pepper to taste. Serve it in a bowl. Sprinkle some spring onion.
This is the most basic egg drop soup that you will find in your local Chinese restaurant. In my family, we usually make the one that has tomato in it.
INSTRUCTION FOR THE TOMATO EGG DROP SOUP
- Diced a small tomato
- Add some oil to the pot, along with some aromatics - grated garlic, ginger, and a little bit white part of the spring onion. Stir them until fragrant.
- Add in the diced tomato. Saute it for about a minute. You will see the tomato became saucy. Add some sugar and a salt to taste. If you want to be creative, you can add some protein at this point, such as minced meat, tofu slices. I just want this soup to be simple, salt and sugar is enough to make a good flavor.
- The rest of the steps are the same. Bring this to a boil and pour in the cornstarch water. After the soup got thicken up, stir in the egg as well.
- Serve it in a bowl. Sprinkle some spring onion.
This is the style that my family makes all the time. It has a little touch of sweet and sour taste. It is very nice for such quick and easy soup. Usually, this is no the only dish that you will have on your dinner table. We will serve it with other dishes like stir-fry recipes or meat main dish. It is so soft, creamy, silky, It can go with almost any food. It is very cheap but it comforts your heart.
10 minute egg drop soup for anytime of the month~ ????
See recipe here:
Kitchen Tools:
Casting Stock Pot:
Egg whisk:
Ingredients:
Sesame Oil:
Vegetable Stock:
EASY EGG DROP SOUP | 5 Minute Egg Drop Soup
The best, classic, old fashioned, quick and easy egg drop soup, homemade with few ingredients in one pot over stovetop in 5 minutes.
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EGG DROP SOUP
4 cups Chicken Stock
3 tsp corn starch
3 tsp water
1/2 tsp salt
1/2 tsp white pepper
drizzle sesame oil
2 eggs beaten
1 scallions chopped
SIMPLE QUICK DELICIOUS
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#EggDropSoup #ChineseFood #GlutenFree
Chinese Egg Drop Chicken Soup - Marion's Kitchen
My ultimate Chinese egg drop soup recipe and also my tips for how to make Chinese soup broth using store-bought stock and a few little cheats.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How To Make Egg Drop Chicken Noodle Soup
Demonstrating how to make a drop chicken noodle soup using green onions, egg and Chicken Noodle soup . Absolute goodness.
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