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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
Homemade Egg Noodle Soup | Egg & Vegetable Soup
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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
Tomato Egg Noodle Soup | 15 Minute Dinner Recipe
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As the first kid in my family, I used to take care of my two little sisters. Tomato egg noodle soup is the most often breakfast that I cook for us in the morning before going to school because it is quick and easy. Despite the simple ingredients, The combination is delicious - so flavorful and comfortable. Unlike other Chinese dishes, this doesn’t require any special ingredients. You probably have everything in your kitchen already.
????PRINTABLE RECIPE -
INGREDIENTS (Serves 3 people)
3 eggs
3 tomatoes
3 tbsp of vegetable oil (Amazon Link -
2 tbsp of tomato paste (Amazon Link -
1 tbsp of minced garlic
1 tsp of sugar
1/2 tsp of salt
4 cups of low-sodium chicken stock (Amazon Link -
3 servings of noodles (300g of fresh noodles or 200g of dried noodles)
soy sauce or salt to adjust the taste at the end
A handful of baby bok choy
Salt to taste
INSTRUCTIONS
Crack 3 eggs into a bowl and beat them well. Dice 3 tomatoes.
Turn the heat to high and heat the wok until smoking hot. Add some 2 tbsp of oil and fry the egg until set. Turn off the heat. Break the egg into chunks by using your spatula. Remove the egg from the wok and set it aside.
Drizzle 1 more tbsp of oil into the wok. Add the diced tomato, minced garlic, and tomato paste. Stir to dissolve the tomato paste.
Season it with 1 tsp of sugar and 1/2 tsp of salt. Keep stirring over low heat for a few minutes or until the tomato juice appears.
Pour in 4 cups of chicken stock and bring to a boil. Add three servings of noodles and cook until done.
Add baby bok choy and the egg into the wok. Taste the broth to adjust the flavor. I only need to add 1 tbsp of soy sauce here as I used low-sodium stock. If you use unsalted chicken stock, you will need to add more soy sauce or salt by taste.
Videography / Editing by Austin Schargorodski -
BETTER THAN TAKEOUT - Easy Egg Drop Soup in Two Ways
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???? PRINTABLE RECIPE -
Egg drop soup also is known as egg flower soup. You probably ordered it many times from a Chinese restaurant. Today, I am going to show you 2 easy ways to make it.
???? RECIPE
Basic egg drop soup [serve 2]
- 2 cups of chicken stock
- The white part of the onion
- 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
- 2 eggs
- 1/2 tsp of salt or to taste
- 1/4 tsp of white pepper
- The green part of the onion for garnish
Tomato egg drop soup [serve 2]
- 1 small tomato diced
- 1 clove of garlic grated
- 1 tsp of ginger finely diced
- 1/2 tbsp of white of the spring onion
- 2 tsp of oil
- 1/2 tsp of salt or to taste
- 1 tsp of sugar
- 2.5 cups of chicken stock
- 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
- 2 eggs
- Some spring onion for garnish
INSTRUCTION FOR THE BASIC EGG DROP SOUP
- Crack 2 eggs and beat it well.
- In a clean pot. Pour in 2 cups of chicken stock and add some white part of spring onion. You can also use water, but chicken stock provides much more flavor. Bring this to a boil.
- While waiting, mix 1.5 tbsp of cornstarch and 1.5 tbsp of water together.
- When the chicken stock is boiling. Slowly pour in the cornstarch water and stir it at the same time so it doesn’t clump up. In less than a minute, the stock should be slightly thickened.
- Next, it is the egg drop part. Make sure you stir it while adding the egg. In this way, you create an extra silky egg drop soup.
- Add some salt and white pepper to taste. Serve it in a bowl. Sprinkle some spring onion.
This is the most basic egg drop soup that you will find in your local Chinese restaurant. In my family, we usually make the one that has tomato in it.
INSTRUCTION FOR THE TOMATO EGG DROP SOUP
- Diced a small tomato
- Add some oil to the pot, along with some aromatics - grated garlic, ginger, and a little bit white part of the spring onion. Stir them until fragrant.
- Add in the diced tomato. Saute it for about a minute. You will see the tomato became saucy. Add some sugar and a salt to taste. If you want to be creative, you can add some protein at this point, such as minced meat, tofu slices. I just want this soup to be simple, salt and sugar is enough to make a good flavor.
- The rest of the steps are the same. Bring this to a boil and pour in the cornstarch water. After the soup got thicken up, stir in the egg as well.
- Serve it in a bowl. Sprinkle some spring onion.
This is the style that my family makes all the time. It has a little touch of sweet and sour taste. It is very nice for such quick and easy soup. Usually, this is no the only dish that you will have on your dinner table. We will serve it with other dishes like stir-fry recipes or meat main dish. It is so soft, creamy, silky, It can go with almost any food. It is very cheap but it comforts your heart.
???? 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
Egg Drop Soup
#eggdropsoup #eggdropsouprecipe #yummy
Egg drop soup is a Chinese soup is made by chicken stock, chicken cube, eggs, ginger, carrot, corn-starch, sweet corn, onion and pepper. This simple egg drop soup recipe is comes with egg drop soup ingredients and video to make a authentic egg drop soup. This egg drop soup recipe will show you how to make egg drop soup by step by step procedure to make homemade egg drop soup. We hope this easy egg drop soup will guide you to make a traditional egg drop soup. Normally egg drop soup is with corn and egg drop soup is healthy Enjoy
( written recipes @
INGREDIENTS
4 cups water or chicken stock
1 pc. chicken broth cube (skip if using chicken stock)
3 eggs
1 tsp. ginger
1/2 cup carrots (finely chopped)
1/4 cup green onions or any green leafy veggie (chopped)
1/2 cup corn (optional)
2 tbsp. cornstarch
1 onion
salt & pepper to taste
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