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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
Chicken & Corn Egg Drop Soup Better Than Chinese Takeout
#chinesetakeout #cooking #food #recipes #asmr #eggdropsoup #chickencornsoup #shorts
Full Recipe on our Blog, Iink in the BlO Just type EGG in the search!
Egg Drop Noodle Soup | Tamago Toji Udon | Japanese Recipe | wa's Kitchen
Weather is still warm in Europe but when fall and winter kick in this Udon soup will heat you up and will surely make you feel better. Try it out! Also check our other recipes on the website :
Ingredients (for 4 people):
- 1600ml water
- 25g fresh ginger - julienned
- 50ml soy sauce
- 50ml cooking sake or white wine
- 40ml mirin
- 1.5 tbsp hondashi powder
- 3/4 tsp fine salt
- 1 tsp sugar
- 2 tbsp potato starch dissolved in 2 tbsp water
- 4 eggs
- 1 leek cut in slices
- udon noodles for 4 people
3 Minute Breakfast
Egg Drop Soup | 계란국 | 蛋花湯
Today's Menu is 'Egg Drop Soup'
It's a really good breakfast menu as you can cook this REALLY quickly.
More instant than instant noodles.
It's also a really nice 'Hangover Soup'.
The 'Egg drop soup' you get in Chinese restaurants have 'Starch' in it for extra consistency, but Koreans don't usually add starch and eat it with rice instead.
Ingredients:
Egg: 2
Green Onion: 0.5
Chicken Stock: 1 tsp
Water: 17 Tbsp (Approx.250mL)
Black Pepper (Optional): 1 Pinch
Sesame Oil (Optional): 1 Drizzle
#EggDropSoup #계란국 #蛋花湯
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???? How to Make Egg Drop Soup Like a Chinese Chef #Shorts
Crack a smile on your face with Daddy Lau’s Egg Drop Soup, also known as Egg Flower Soup! ????
This soup not only tastes and smells good, but looks pretty too! A feast for all the senses ????
Find the full recipe at :)
#shorts
How to make Egg Drop Noodle Soup using Instant Noodles
Egg Drop Soup is a healthy Chinese broth based hot soup made with eggs, chicken broth, corn starch, and green onions. This however is a short cut version, because we are using instant noodles and a regualr chicken cubes for the stock.
this recipe is easy and tasty and only takes 5 minutes to make. Level up your 2 minutes noodles into this tasty egg drop soup.
This is a classic filipino breakfast..
#eggs #asmr #food #cooking #recipe #soup #eggdropsoup #howto #foodie ##instantnoodles #pambansangnanay #markweins #thebesteverfoodreviewshow #gordonramsay #unclesam
Tomato Egg Drop Soup | Sanjeev Kapoor Khazana
This quick and simple soup is perfect for a cold day when you don't want to spend too much time cooking and just want to get under your blanket with a cup of smoking hot soup!
TOMATO EGG DROP SOUP
Ingredients
1 large tomato, finely chopped
2 tablespoons tomato ketchup
2 eggs, whisked
1 tablespoon oil
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 medium onion, finely chopped
Salt to taste
½ teaspoon castor sugar
2 cups vegetable stock
2 tablespoons cornflour slurry
1 tablespoon chopped fresh coriander leaves
1 teaspoon vinegar
Fresh coriander sprig for garnishing
Method
1. Heat oil in a deep non-stick pan. Add ginger, garlic and onions, mix and sauté till onions turn brown.
2. Add tomatoes, tomato ketchup and salt, mix well and cook till the tomatoes turn soft and pulpy.
3. Add castor sugar and mix well. Add stock, mix well and bring to a boil. Add slurry and simmer for 2-3 minutes.
4. Add some water and bring to a boil. Add egg and stir. Add coriander leaves, remove from heat and add vinegar. Mix well.
5. Garnish with coriander sprig and serve hot.
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