BASIC CHICKEN SOUP:
Place chicken pieces and
nd oyster sauce.
For egg drop soup, heat chicken broth to a
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!
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.
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.
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.
For this recipe, you reduce the broth to intensify the flavor, infusing it with garlic and spices.
Boil water.
Drop cubes or soup packet into water.
Let it dissolve.
Slowly pour in egg whites (may use egg yolk, also). Simmer; stir while simmering.
Eat while hot or warm.
Bring soup to a boil.
Sprinkle pasta in slowly, so that boiling does not stop.
Cook until tender.
Reduce heat below boiling point.
Drop beaten egg in by teaspoons, stirring constantly.
Do not return to a boil after adding egg.
In medium saucepan, bring the water to a boil.
Stir in the soup mix and boil for 5 minutes. With fork, quickly stir in the egg.
If you want your soup thick, mix well 1 tablespoon cornstarch in 1/4 cup cold water and put in the soup, stirring well.
Beat the egg and salt together in a
Combine water, broth and soy sauce in a medium saucepan. Bring to a boil. Combine cornstarch and water (2 tablespoons). Stir well. Add to broth mixture. Boil 1 minute over medium heat, stirring occasionally. Combine egg and sherry. Slowly pour egg mixture into boiling soup, stirring constantly (egg forms lacy strands as it cooks). Ladle soup into bowls and sprinkle with green onion. Serve immediately. Yield: 2 2/3 cups.
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.
Bring soup stock to a boil.
Stir in cornstarch mixture and continue stirring until slightly thickened.
As you stir thickened stock, slowly pour in egg mixture.
Add soy sauce and sesame oil, then add green onion or spinach.
Serve immediately.
Blend the broth, water and tomato paste in a saucepan.
Bring the mixture to a boil over medium heat.
Beat the egg.
Pour the egg slowly into the boiling soup.
The egg should form thin strands.
he egg yolk together until well combined.
While the soup is