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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Awaan Zaheer
[email protected]I would not recommend this recipe to anyone.
zanatul Furdous
[email protected]This soup was a waste of time and ingredients.
Finn Jeanes
[email protected]I followed the recipe exactly, but my soup didn't turn out as flavorful as I hoped.
Arslan Ahmad
[email protected]I thought this soup was a bit bland, but it was easy to make.
ISI MARKHOOR
[email protected]This soup is a bit sour for my taste, but I still enjoyed it.
Chloe Peters
[email protected]I've never made egg drop soup before, but this recipe was easy to follow and the soup turned out great.
mr_sayed_ afridi
[email protected]This soup is perfect for a cold winter day.
Prabin Shah
[email protected]I added some extra vegetables to this soup, like carrots and celery.
Abhiyan Srejon
[email protected]This soup is a great way to use up leftover chicken.
Eric Fournier
[email protected]I was hesitant to try this soup because I'm not a big fan of egg drop soup, but I was pleasantly surprised. The flavors were well-balanced and the egg drop was light and fluffy.
Sm Shamim
[email protected]This soup is so comforting and flavorful. The egg drop adds a nice touch of richness.
Adrian Foley
[email protected]I've made this soup a few times now, and it's always a hit with my family.
Sabar Jutt
[email protected]This soup was absolutely delicious! The flavors were perfect and the egg drop was cooked perfectly. It was so easy to make, and I will definitely be making it again.