I love the egg noodle soop at chinese restraunts!I would like to know how to make it!Please help! The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; I've included a few variations below. For more tips on how to make the soup, see Cooking Tips for Egg Drop Soup. Serves 3 to 4.
Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
INGREDIENTS:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium
Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.
If you like this recipe, you might want to try Tomato Egg Drop Soup, made with tomato and seasonings, or West Lake Beef Egg Drop Soup, a variation of basic Egg Drop Soup made with ground beef.
Reader Rating: 4 out of 5 stars From Jessica What you mentioned about "egg noodle soup" is the clear soup for wonton noodle? or for cha siu (roast pork) noodle?
Here are the recipes
<<<<<<<<< wonton noodle soup base >>>>>>>>>>>
half chicken (with bone, but no skin) about 1 lb
500 g pork
2 packs of soy bean spouts
6 dried shitake (black) mushrooms (soak in water to soften)
2 to 3 dried scallop, about 3/4 inch in diameter (soak in water to soften)
200g of shrimps head and shell (the shrimps you use for wrapping wonton)
20 g of fresh ginger
3 litre of water
salt
Heat a big pot of water, put the chicken and pork into the pot to boil for 2 minutes, drain out and put them under running tap water to wash away the blood and fat
Heat 3 litre of water in a big pot, put all the ingredients into the pot including the water for soaking the mushroom and scallops (the favour is there) when the water is boiled, bring to boil again for 15 minutes, then reduce the heat and simmer the soup for 2.5 to 3 hours.
Boil the shrimps' heads / shell with another pot, 600 cc of water, for 20 mins. Pour the shrimp soup into the chicken soup base and boil for another 15 mins. Add salt to taste.
<<<<<<<<< cha siu noodle soup base >>>>>>>>>>>
1 whole skinless chicken (about 2 lb)
500 g of Pork
50 g of Chinese Ham (Kam Wah Ham in cantonese)
6 dried shitake (black) mushrooms (soak in water to soften)
2 to 3 dried scallop, about 3/4 inch in diameter (soak in water to soften)
20 g of fresh ginger
4 litre of water
Cooking procedure is the same as Wonton Soup but simmer for 4 hours up. Add salt (omit the shrimp head soup part)
You can keep the soup base in refrigerator for about 1 week
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We prepare the wonton or noodle seperately. Boil the noodle or wonton in different pot of water, drain them and place to a big bowl. Pour the hot soup base into the bowl, sprinkle green onion (finely chopped), a few drops of sesame oil, serve immediately It's easier and tastier at the restaurant. Oh, it's so yummy to have the Corn n Crab Soup. Buy a pack of Corn-Crab Soup, carrots, celery and 2eggs or 8-10 quail eggs.
..... Boil 3 cups of water, then pour the corn-crab soup power mixed with 1/2 cup of cold water. Then stir. Add the cubed carrots, strips of celery (quail eggs, optional) and bring to boil. Add scrambled egg and just put the unscrambled egg. The stir gently. SERVE. Gingered Chinese Noodle Soup
Ingredients:
(3 servings)
3 oz Cellophane noodles
2 tb Vegetable oil
1 ea Medium onion, sliced
2 ea Thin carrots sliced diagonal
1 ts Minced fresh ginger
3 c Chicken stock
1 1/2 c Water
1 c Ham cut into julienne
1 c Shredded watercress leaves
1/2 c Thinly sliced mushrooms
1 c Snow peas
1 ts Oriental sesame oil
1 ts Rice vinegar
2 ea Green onions thinly sliced
1 tb Soy sauce Instructions:
Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. First, add a tiny bit of cornstarch to the broth to thicken it slightly so that the egg will spread out better. Take off the heat and gently swirl in two beaten eggs, with NO water or milk. Garnish with minced scallions and a won ton strip or two. Very easy and very tasty. |
