Asparagus Egg Drop Soup Recipes

EGG DROP SOUP

Steps:

• Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
• Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
• Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
• Ladle the soup into bowls, top with scallions, and serve!

TRADITIONAL EGG DROP SOUP

Steps:

• Bring broth and ginger to a boil.
• Whisk in beaten eggs. Cook for 1-2 more minutes.
• Add scallions, stir.
• Serve steaming hot.
• You could add soy sauce to taste at the table.
• You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.

EGG THREAD SOUP WITH ASPARAGUS

Steps:

• Use pastina or other tiny pasta, such as alphabet or stars. The asparagus should be trimmed and cut into 1 1/2-inch diagonal pieces .
• Bring broth to a boil in a soup pot. Stir in pasta. Leave uncovered and cook over medium-high heat. Stirring occasionally and continue cooking until pasta is just tender. About 5 minutes.
• Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
• Break eggs into a large measuring cup and whisk until well blended. [Note Egg Beaters work just fine for this].
• Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.)
• Remove from heat and stir in lemon juice. Taste, adding salt if desire.

SPRING EGG-DROP SOUP

Steps:

• Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
• Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
• Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
• Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.

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.

ASPARAGUS EGG DROP SOUP

Steps:

• Blanch asparagus in boiling water for 3 to 4 minutes; drain and place in an ice water bath.
• Meanwhile, heat broth in a large saucepan to boiling; reduce heat to a simmer and pour in beaten eggs, whisking until cooked through, about 1 minute.
• Stir in asparagus, ham, and soy sauce; cook until heated through, about 1 minute.
• Season with black pepper.