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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
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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???? 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
healthy soup ready in 15 minutes only! Tomato Egg Droup Soup!
#soup #shorts @healthy
Homemade Egg Noodle Soup | Egg & Vegetable Soup
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#highproteinsuperhealthybreakfastdinnerrrcipes
Music Credits: BAMBOE Channel
Ingredients:
2 tbsp olive oil
1 tsp crushed chilli
1 tbsp garlic
1/2 cup capsicum
1/2 cup corn
1 cup cabbage
1/2 cup carrot
Small bunch of spinach
2 Maggie vegetable cube
1/2 tsp salt
1/4 cup all purpose flour
3 eggs
Green chillies
1 tbsp soy sauce
1 litre water
SHIN NOODLES EGG DROP SOUP • RAMEN
SHIN NOODLES EGG DROP SOUP • RAMEN
???? Thank you for watching. Please don’t forget to LIKE and SUBSCRIBE.
????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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#instantramen
#noodles
#ramen
#ramennoodles
#foodie
#instantfood
#eggdropsoup
#eggsoup
#shinramen
#easycooking
#koreannoodles
How To make Egg Drop Ramen Soup
Egg drop ramen soup????
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