SWEET AND SOUR EGG DROP SOUP
For me, Chinese food is just as mysterious as it is delicious. One night I had a craving for Chinese restaurant soup, so I raided the pantry and refrigerator for leftovers and came up with this concoction. This soup is easy to make and a good starting point for brave Chinese cooking beginners. I'd definitely try making it again, only with more diverse vegetables to get different textures. Bamboo shoots, water chestnuts, mushrooms, bean sprouts, green onions, julienne carrot strips, the options are endless. (By the way, I don't measure when I cook so these measurements are approximated.)
Provided by omg_its_s
Categories Vegetable
Time 30m
Yield 1/2 cup, 8-10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 41.4, Fat 1.3, SaturatedFat 0.4, Cholesterol 26.3, Sodium 158.1, Carbohydrate 5.7, Fiber 0.5, Sugar 1.3, Protein 2.2
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Oluwafemi Kolade
[email protected]I would definitely make this soup again.
Landon Riley
[email protected]This soup is a great way to use up leftover vegetables.
Aysher shan
[email protected]I'm so glad I found this recipe. It's a keeper!
TREX GAMING
[email protected]This was a great recipe. I made it for my family and they loved it.
Tamari Yaralashvili
[email protected]This soup is delicious! I highly recommend it.
Mustak Ahmed
[email protected]I love this soup! It's so easy to make and always a crowd-pleaser.
Mohamed Siyaa
[email protected]This soup is so good! I've already made it twice.
Mohammed Karim
[email protected]I'm glad I tried this recipe. It's a great way to use up leftover vegetables.
bafana ncube
[email protected]This soup was easy to make and very flavorful. I loved the combination of sweet and sour.
Shabnam subhan
[email protected]I followed the recipe exactly and the soup turned out great. The only thing I would change next time is to add a little more spice.
Daniel Florentino
[email protected]This was the perfect soup for a cold winter day. It was warm and comforting, and the sweet and sour flavors were so refreshing. I will definitely be making this again.
7up
[email protected]I'm not a huge fan of egg drop soup, but this recipe changed my mind. It was so easy to make and the flavor was amazing. I'll definitely be making this again.
Ashley Teika
[email protected]This soup was a hit with my family! The flavors were perfectly balanced and the egg drop soup came out so fluffy. I will definitely be making this again.