How To make Egg Drop Soup (Don Tong)
4 c Chicken broth
1/2 ts Salt
1/2 ts Sugar
1 Egg
1 ts Cornstarch
1 tb Water
* Water chestnuts (optional) * Green Onions (optional) PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water. COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. add egg very, very slowly, frop by drop, stirring constantly. OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts.
How To make Egg Drop Soup (Don Tong)'s Videos
Must Eat Shrimp Egg Drop Soup Recipe, CiCi Li - Asian Home Cooking Recipes
Egg drop soup or Danhuatang is a very popular Chinese home cooking dish. Nowadays, it has becomes so popular that you can even find it throughout Chinese restaurants in the US.
Shrimp Egg Drop Soup Recipe:
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Comforting Wonton Soup
Follow Jasmine:
This was always one of my favorite soups to order from my local Chinese restaurant growing up and now I like to make it at home!
The most important component here is the broth–it’s the base of the soup so it makes or breaks the dish! I HIGHLY recommend making homemade chicken broth. If you only have boxed chicken broth, add a bouillon cube for extra flavor. Or, even better, add chopped raw chicken with bones to the broth and simmer for a while for extra flavor.
Recipe on jasmineandtea.com [ search ‘wonton soup’]
Ingredients
Wontons
4 oz ground pork (80/20%)
4 oz shrimp, minced
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 tsp fish sauce
½ tsp garlic powder
Wonton skins, preferably the kind made for soup
Water, for boiling
Soup
6 cups chicken broth, preferably homemade
4 scallions, white and greens parts separated
10 g sliced ginger
1 Tbsp soy sauce, or to taste
1 Tbsp fish sauce, or to taste
Pinch of white pepper
Egg Drop Soup | April Bloomfield | The Spotted Pig NYC
We have top New York chef April Bloomfield in the Food Tube Family! She trained with Jamie at The River Cafe London and now runs a hugely successful restaurant in NYC from where she shares her delicious EGG DROP SOUP recipe packed with tasty Spring vegetables. Eye catching and easy to make this recipe is perfect for soup lovers looking for something light and delicate when the sun shines.
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Egg Drop Soup Recipe | Make in 5 Min or Less!
Dumb 'N Delicious makes a super easy and delicious egg drop (or egg flower) soup that you must try at home!
Let us know if you give this recipe a go or if you have a delicious variation we should try!
Main Ingredients:
- Chicken Stock (32 oz)
- Chicken Flavor Bouillon (1 tbsp)
- Crushed Red Pepper (1 tsp)
- Black Pepper (1 tsp)
- Lemon Juice (3 tbsp)
- Green Onions (1 cup)
- Eggs (4 eggs)
Optional Ingredients:
- Fish Sauce (patis)
- Chili Oil
- Chili Garlic Sauce
5 Min or Less Recipe:
- Mix chicken stock, bouillon, red pepper, black, pepper and lemon juice in a saucepan
- Bring your seasoned broth to a boil on high heat
- Chop green onions and leave aside for the final topping
- Crack eggs into a bowl and beat lightly
- Once your broth is boiling, slowly incorporate eggs into the saucepan using a fork to stir as you pour
- Let your broth simmer for 2 min or until the eggs are fully cooked
- Remove the broth from heat and serve
- Add green onions as a topping
- Include a dash of fish sauce and/or chili oil to bring up the taste!
How to Make Chinese Egg Drop Soup. Step-by-step egg drop soup recipe! Tomato and Egg Soup!
Egg drop soup (or tomato and egg soup) is one of the simplest yet tastiest of Chinese soups. This easy recipe video will ensure your success! The full printable recipe is available on our website
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Egg drop soup is one of the simplest yet tastiest of Chinese soups. This recipe demonstration will guarantee your success!
Ingredients
250g Very ripe, but firm tomatoes
2 Eggs
1 Spring onion, cut into fine rounds
2 Tbs Vegetable oil
1 Liter / Quart good quality chicken stock
1 Tbs Light soy sauce
1 Tbs Cornflour
Instructions
Peel and chop the tomatoes. (instructions for this can be found in the Instructional Techniques category on this website)
Beat the eggs and add half of the spring onion to the egg
Mix the cornflour with a little water to make a slurry
Heat your wok over high heat, add the oil and the spring onion rounds. Fry the spring onion for a few seconds until fragrant
Add the stock and the soy sauce. Bring this to the boil
Add the tomatoes, Bring this back to the boil
Drizzle the egg into the soup in a thin stream while stirring the soup gently with your other hand
Stir the cornflour slurry and add it to the soup. Stir the soup briefly until it has thickened and remove it from the heat
Pour the soup into a serving bowl and serve