Spring Egg Flower Recipes

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EASY EGG DROP SOUP WITH VEGETABLES



Easy Egg Drop Soup With Vegetables image

This easy Egg Drop Soup is loaded with vegetables and fluffy egg ribbons making it a healthy, low cal and delicious version of the popular Chinese restaurant soup.

Provided by Cheryl

Categories     Soup

Time 16m

Number Of Ingredients 11

4 cups (950 ml) chicken stock or broth, Note 1 (Substitute veggie broth if you like)
2 carrots, peeled, finely diced
1 teaspoon fresh grated ginger ((or more to taste))
3 cups other vegetables, finely diced, Note 2
2 tablespoon cornstarch ((MIx with 2 tbsp water or broth to make a slurry))
3 eggs, lightly beaten (I use a measuring cup with a spout for easy dribbling)
2 large handfuls fresh baby spinach, roughly chopped (about 3 cups (90g))
2 large green onions, finely chopped
salt and pepper to taste
1/2 teaspoon -1 tsp sesame oil
Optional: 1 tablespoon low sodium soy sauce, 1 tsp sriracha, 1/2 tsp rice vinegar

Steps:

  • BOIL BROTH WITH CARROTS: Bring broth to boil in a medium-large pot. Add carrots and ginger (and soy sauce if using). Lower heat to medium and simmer for about 2 minutes.
  • ADD OTHER VEGETABLES: Cook for 2-3 minutes just until tender.
  • THICKEN BROTH; Add cornstarch slurry to the simmering broth. Stir 30 seconds. Broth will thicken slightly. You can make broth thicker if you prefer by adding more slurry e.g. 3 tbsp cornstarch and 3 tbsp. water.
  • ADD EGGS: Stir simmering broth in a circular motion and slowly pour in beaten eggs in a steady stream while continuing to stir. Eggs will become feathery. Turn off heat. Note 3
  • FINISH SOUP: Stir in chopped spinach to wilt (1 minute). Add chopped green onions. Add sesame oil, salt and pepper to taste (and sriracha and rice vinegar if using). Serve immediately.

Nutrition Facts : Calories 236 kcal, Carbohydrate 34 g, Protein 15 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 123 mg, Sodium 217 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

WHITNEY'S EGG FLOWER SOUP



Whitney's Egg Flower Soup image

Traditional Chinese egg flower soup with a secret ingredient that makes it divine.

Provided by Whitney L

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 15m

Yield 2

Number Of Ingredients 6

2 cups chicken broth
white pepper to taste
2 dashes sesame oil
1 egg, beaten
2 tablespoons peas
1 green onion, chopped

Steps:

  • Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

Nutrition Facts : Calories 70.7 calories, Carbohydrate 3.4 g, Cholesterol 98 mg, Fat 4 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 1006.8 mg, Sugar 1.9 g

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