BASIC CHICKEN SOUP:
Place chicken pieces and
nd oyster sauce.
For egg drop soup, heat chicken broth to a
Beat the egg with a fork.
Bring the broth to a simmering point.
Remove from heat and slowly drizzle in the beaten egg, stirring slowly.
The egg should become stringy-looking rather than making the soup appear milky.
Garnish with parsley.
Serve hot.
In a 1 1/2-quart casserole, stir together chicken broth and cornstarch.
Stir in frozen vegetables.
Cook, covered, on High in the microwave for 4 minutes, stirring once.
Cook, covered again, for about 4 minutes or until bubbly.
Stir; cook, covered, for 2 minutes more.
Pour egg into hot soup; stir once.
Serve immediately.
Ladle soup into soup bowls.
Makes 4 side-dish servings.
Put chicken broth in saucepan.
Bring to a boil.
Immediately reduce heat to simmer.
Dissolve cornstarch in water; add to chicken broth, stirring until slightly thickened.
Add onion and stir.
Add egg very slowly, stirring to break it up.
Serve immediately.
Bring bouillon to a boil; stir in cornstarch mixture.
Remove from heat.
With chopstick in one hand, stir the soup.
With the other hand, slowly pour the beaten egg into soup, stirring to create egg shreds.
Remove from heat.
Put ginger in soup bowl and add soup.
Top with scallion.
Serve at once.
Yield:
1 serving.
In medium saucepan, combine soup and water.
Bring to boil; simmer 2 minutes.
Quickly stir beaten egg into soup with a fork until it separates and shreds.
Makes 4 servings.
In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
Heat water and cornstarch together.
stir till cornstarch is dissolved.
add all ingredients except for the the last three.
bring to a boil and reduce to a simmer.
cook about 10 min till onions in soup mix begin to soften.
add green pepper and chile.
continue to simmer another 5-10 minute.
while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
continue to simmer until egg is no longer raw.
ENJOY!
lowly while continuously stirring the soup in the same direction with
Prepare soup as directed on the package. Drain the canned vegetables and add to the soup. Add the can of chicken with the broth it is in. Bring to a boil. Lower the heat. Slowly pour the beaten eggs into the soup while beating the soup with a wire whisk. Cook for 1 minute. Serve in bowls with noodles, soy sauce and mustard.
Start broth to boil and add onions. Cook on medium heat until onions are tender. Beat eggs well and drizzle by spoon into broth, stirring often, until all egg is used. Mix a small amount of water and flour or cornstarch in a bowl in order to thicken soup. Add to soup and stir well. Thicken more if desired. Salt and pepper as you cook to desired taste. Serve and eat with chow mein noodles.
In medium saucepan bring water to a boil.
Stir in soup mix. Reduce heat and simmer 10 minutes.
With a fork, quickly stir in the egg, a little at a time, until it congeals.
Serve with chow mein noodles or crispy Chinese fried noodles.
Combine chicken broth, water and noodles.
Add vegetables and cook 3 to 5 minutes until tender.
Add beaten egg.
Stir quickly. Looks like egg drop soup.
In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
Simmer for 7 minutes.
Add scallions and let simmer for 4 minutes to soften.
While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
Stir in the same direction for 1 minute.
Make a slurry by combining the cornstarch and water.
Add slurry to soup and stir and let soup thicken.
About 2 minutes. Enjoy!
ou pour in the beaten egg. Don't stir the broth
In saucepan slowly stir the chicken broth into cornstarch. Cook, stirring constantly, until slightly thickened.
Slowly pour in the well beaten egg; stir once gently.
Remove from heat. Garnish with sliced green onion.
Makes 4 servings.
In a large deep saucepan heat the broth to a boil.
Lower the heat to low and slowly add the egg white to the broth while stirring.
Add the Splenda, spinach and green onion and immediately remove from the heat and stir lightly.
Cover pan and allow it to stand for 2-3 minutes.
Serve.
Mix the can of chicken
broth
with
1 can of water and bring to a slow boil
(you
can make your own chicken broth or use other brands,
however,
I
prefer
Campbell's).
Mix
egg white and sugar; whip in
a
bowl
with
a fork until blended. Slowly start pouring the
egg white into the broth until gone. This should take at least 1 minute.
Add green onion, peas and carrot slice.
Turn off
heat
and
let
stand 5 minutes, then serve.
You can double this recipe or triple.
Heat chicken broth to boiling point.
Whisk egg, cheese and parsley until well
beaten.
Stir
soup
while
adding egg mixture in a thin steady
stream.
Remove
from
heat
and let stand 2 minutes before
serving.
Season
with salt and pepper to taste. Makes 1 to 2 servings.