Recipes for "egg drop soup"

Gather all ingredients.

Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.

Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.

Slowly pour in beaten egg, stirring constantly; season with white pepper and salt.

Serve hot, garnished with fresh chives. Enjoy!

Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.

Place the remaining chicken stock, mushrooms, green onions (reserving a few for garnish), ginger, soy sauce, and white pepper in a pot and bring to a boil.

Stir in the cornstarch slurry and reduce the heat to a simmer.

Simply Recipes / Elise Bauer

Slowly pour in the beaten eggs while stirring the soup slowly. The egg will spread out into ribbons.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

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Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.

Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.

Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.

Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.

Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.

With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.

Egg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.

Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.

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Simply Recipes / Frank Tiu

Pour chicken stock and water into a large pot and bring to a boil.

Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.

While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.

Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.