Peas And Egg Drop Soup Pea Dow Tong Recipes

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EGG DROP SOUP (WITH A TWIST)



Egg Drop Soup (With a Twist) image

Make and share this Egg Drop Soup (With a Twist) recipe from Food.com.

Provided by Debbwl

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1/2 cup frozen peas
1/8 teaspoon fresh ginger, greated
1 teaspoon sesame oil
1 tablespoon low sodium soy sauce
1/2 cup Egg Beaters egg substitute or 2 eggs, lightly beaten
1 -2 green onions with top, sliced

Steps:

  • Heat chicken broth to boiling.
  • Add peas and return to boil.
  • Stir in ginger, seesame oil, and soy sauce.
  • Remove from heat; drizzle in egg in slow steady stream while whisking or stirring with a fork. Let sit for 1 minute for egg to set.
  • Add sliced green onion and serve.

TIA'S PEAS AND EGGS SOUP



Tia's Peas and Eggs Soup image

Provided by Food Network

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 12

1/2 cup olive oil
2 yellow onions, chopped
4 to 6 garlic cloves, finely chopped
8 to 10 potatoes, peeled and cubed
Salt
1 (28-ounce can) crushed tomatoes, with puree
42-ounces water (fill the crushed tomato can 1 1/2 times)
Pepper
1 tablespoon sugar
2 (15-ounce) cans peas, with juice
11 eggs* (See Cook's Note)
1 cup freshly grated Romano

Steps:

  • In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get color. Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup. Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender.
  • Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Next increase the heat to medium-high and bring the soup to a boil. Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
  • Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste.

PEAS AND EGG DROP SOUP (PEA DOW TONG)



Peas and Egg Drop Soup (Pea Dow Tong) image

A very easy meatless soup to serve with your favorite Chinese meals. Warm and comforting when wanting something light, but still want to get those most needed vegetables. This recipe came from "Chinese Village Cookbook, A Practical Guide To Cantonese Country Cooking" 1975

Provided by Julia Ferguson

Categories     Other Appetizers

Time 30m

Number Of Ingredients 4

1 c fresh or frozen green peas
1 can(s) 2 1/2 oz sliced mushrooms
2 slice eggs, beaten
1 qt chicken stock

Steps:

  • 1. Combine peas, mushrooms and stock. Bring to a boil for 1 minute.
  • 2. Take off heat and add eggs, stirring until they seperate in strands.
  • 3. Serve immediately.

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