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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
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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Tomato Egg Drop Noodle Soup | Cooksmart | Sanjeev Kapoor Khazana
A flavourful soup made with instant noodles, tomato and eggs.
TOMATO EGG DROP NOODLE SOUP
Ingredients
2 medium tomatoes
1 egg
200 gms instant noodles
1 medium onion
1 tbsp oil
½ inch ginger
2-3 garlic cloves
2 cups vegetable stock
7-8 fresh coriander leaves
2 tbsps tomato ketchup
Salt to taste
Crushed black peppercorns to taste
2-3 tsps cornstarch slurry
1 tsp vinegar
Spring onion bulb flower for garnishing
Method
1. Heat 2-3 cups water in a deep non-stick pan. Add noodles and mix well. Cover and cook till the noodles are fully done.
2. Finely chop onion.
3. Heat oil in another non-stick pan. Add onion and sauté till it turns translucent.
4. Finely chop tomatoes.
5. Finely chop ginger and add to the onion and sauté further for half a minute. Add tomatoes and mix well.
6. Finely chop garlic and add to the tomatoes and mix well.
7. Add vegetable stock and cook for 10-15 minutes.
8. Break egg in a bowl and whisk well. Finely chop coriander.
9. Add tomato ketchup to the tomatoes and mix well. Add salt and crushed peppercorns and mix well.
10. Add cornstarch slurry and mix well. Add few drops of whisked egg and mix well. Add vinegar, chopped coriander and cook till the soup thickens.
11. Transfer the cooked noodles in a serving bowl, pour the prepared tomato soup on top, garnish with spring onion bulb flower and serve piping hot.
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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!
Spicy noodle soup in 10 minutes
recipe:
#noodles #shorts #spicy #recipes
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
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：