auce and oyster sauce.
For egg drop soup, heat chicken broth to a
BASIC CHICKEN SOUP:
Place chicken pieces and
For this recipe, you reduce the broth to intensify the flavor, infusing it with garlic and spices.
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!
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 saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
Stir gently before ladling into bowls.
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 chicken broth to boiling.
Add peas and return to boil.
Stir in ginger, seesame oil, and soy sauce.
Remove from heat; drizzle in egg in slow steady stream while whisking or stirring with a fork. Let sit for 1 minute for egg to set.
Add sliced green onion and serve.
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.
owl. Add milk, butter and egg; mix to combine. Stir in
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.
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.
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.
n package of chicken noodles, soup base cube, Ramen seasoning packet
Heat chicken broth in a sauce pan.
Add green onion, lemon grass, garlic, ginger and fish sauce. Cook 3 minutes on high.
Rinse noodles very well under running water, and then add to broth mixture. Cook for 1 minute.
Turn off heat and slowly stir in beaten egg. Egg will turn into cooked threads. (think egg drop soup).
Let stand for a couple minutes, soup will be very hot. Enjoy!
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.
Remove about 1/4 cup of the cold chicken broth and blend it in a small bowl or cup with cornstarch.
Bring the remaining broth to a boil and when it is simmering, stir in salt to taste, monosodium glutamate and the well blended cornstarch mixture.
When the soup has thickened and cooked for about 1 minute, turn off heat. Immediately, but slowly start adding the egg in a thin stream, stirring constantly, in a circular fashion so that the egg forms thin shreds in the hot broth.