Asian

Egg Drop Soup Val's choice is for Soup.

Egg Drop Soup Val's choice takes 45 minutes to prepare.

Egg Drop Soup Val's choice takes 20 minutes to cook.

Egg Drop Soup Val's choice makes 2 servings.

The ingredients for Egg Drop Soup Val's choice are:

4 cup Homemade chicken stock (by ABOGLESBEE)
0.012 cup Sesame Oil, Dark (by HEZZIEMAY)
1 tsp Granulated Sugar
3 tbsp Argo Cornstarch
3 large Egg, fresh, whole, raw
2 medium (4-1/8" long) Scallions, raw
2 tbsp Cilantro, raw
.25 cup Mushrooms, canned
Pinch of salt to taste, omit if making broth from bullion base
Yellow food coloring

Here is how you make Egg Drop Soup Val's choice:

Make stock first, heat put in base then allow to cool a bit and settle taste for spicing, do not make it too salty. Then bring the chicken stock up to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in 5 drops of yellow food coloring, if using. The yellow food coloring gives the soup that rich restaurant-style yellow color but it is, of course, optional. Taste the soup, and adjust the seasoning if needed. Next add the cornstarch slurry; 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 unpleasant 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 slightly 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). This is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you'll get both. Some people even prefer chunks of egg in their soup, so do whatever suits your preferences! Once the soup's consistency is to your liking, 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 in a bowl, top with scallion and cilantro, drizzle some sesame oil over the top, and serveServing Size: 2 cupsNumber of Servings: 2Recipe submitted by SparkPeople user DONN1ZYF.

The nutritional information for Egg Drop Soup Val's choice is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 350.0

• Total Fat: 13.8 g
• Cholesterol: 293.0 mg
• Sodium: 882.3 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 1.0 g
• Protein: 22.6 g

Egg Drop Soup Val's choice is Asian cuisine.