#eggdrop soup

[recipesquickandeasy]

EASY CHINESE EGGDROP SOUP

Serves 2.

1 egg, room temperature - 2 cups of chicken stock - Pinch if Salt - Pinch of sugar - Soy sauce to taste - Scallion/green onion/chives, cut into tiny circles

Beat a room temp egg lightly in a bowl, set aside. Put stock in a saucepan and bring to a boil. Lower heat to the lowest setting.

Hold the bowl with the beaten egg above the pan with the broth. Slowly pour the egg into the broth in a very thin stream. Hold a fork in your other hand, and trace circles on the surface of the broth, drawing out long threads of egg on the surface.

Simmer for another minute, then remove from heat and cover for 45 seconds. The egg should be set in tender flakes. Add salt, sugar, and soy sauce to taste, sprinkle with scallions, and stir 2-3 times. Transfer to individual bowls and serve hot.

[adventurousvegetarian]

Sesame - Eggdrop Soup 

Preparation Time: 30-40 minutes (4 servings)

1 Tbs. peanut or soy oil                     Dash of salt and pepper 3  thin slices fresh ginger root            4 Tbs. soy or tamari sauce 3 Tbs. Chinese sesame oil                 4 cups stock or water 2 Tbs. sesame seeds                        3 medium-sized tomatoes, chopped 1 large carrot, cut into matchsticks     1 Tbs. wine vinegar  6 minced scallions                            1 cup steamed green peas 2 large beaten eggs

Preparation: 1. In a kettle or large saucepan, quickly saute ginger slices in peanut or soy oil for several minutes. Remove and discard the ginger. 2. Add the sesame oil, sesame seeds, carrots and scallions. Salt the mixture lightly, and grind in some pepper. Saute over medium heat for 5 minutes, stirring frequently. 3. Add the soy or tamari, stock or water, and chopped tomatoes. Cover, and let it cook over medium heat about 10 minutes more. At this point, the soup is ready to rest until just before serving time. 4. About 10 minutes before serving time, add the vinegar, peas, and optional black mushrooms. Heat the soup to a gentle boil. Stir the soup in a circular direction with a long chopstick, and drizzle in the beaten egg in a thin, steady stream. Continue stirring the simmering soup for about 5 more minutes.  ~Happy Eatings! 

[just-a-haru]

Nothing better than eggdrop soup. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.

[cowardlyvampire]

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[thedailyspoo-blog-blog]

Eggdrop Soup

I suggest using egg noodles, because they work well for soups. But really, when you're scrounging in the kitchen, most any noodle will work. This is actually done with wheat linguini noodles... 

Ingredients: 

Noodles

chicken broth cube

2 eggs (or three egg whites) 

half a bag of oriental steamready vegetables 

First boil the water to cook the noodles, usually it only takes about 8 minutes to cook noodles and then add the chicken broth cube. Cook veggies in microwave while the water is boiling.

The eggs should be blended with yokes until smooth, or just add the egg whites. 

Add the veggies and there you have it! 

[bvdgirlhxney]

egg drop soup. always. (Taken with Instagram)

[myf0odjournal-blog-blog]

Savory Buffet: Eggdrop Soup

[altimateginger]

trying to eat egg drop soup without the pieces of egg swimming away each time i put my spoon into it...