Best 5 Sweet And Sour Egg Drop Soup Recipes

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

EASY HOT AND SOUR EGG DROP SOUP

Steps:

• 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!

SWEET AND SOUR EGG DROP SOUP

Steps:

• Bring water to a rumbling boil in a saucepan.
• Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
• When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.
• When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there's enough water so you don't create a batter. You don't want lumps or dumplings forming.).
• Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
• Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.).
• Reduce heat to medium and cook a few minutes, until heated through.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

EGG DROP SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.