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    You are in: Home / Recipes / Sweet and Sour Egg Drop Soup Recipe
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    Sweet and Sour Egg Drop Soup

    1/1 Photo of Sweet and Sour Egg Drop Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    I am Chef #290330. Watch out, Chen Kenichi!'s Note:

    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.)

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    Ingredients:

    Serves: 8-10

    Yield:

    cup

    Units: US | Metric

    • 1182.95 ml water
    • 122.75 g package lipton chicken noodles and sauce
    • 1 whole chicken bouillon cube, soup base
    • 28.34 g packet ramen noodle seasoning (I used mushroom)
    • 0.25 ml black pepper
    • 0.25 ml dried onion flakes
    • 3 large egg whites
    • 1 large egg yolk
    • 1 piece imitation crabmeat, leg sliced into rounds
    • 28.39 ml diced carrot
    • 0.25 ml ground ginger
    • 4.92 ml red French dressing (for sourness)
    • 14.79-29.58 ml of your favorite sweet and sour sauce (for sweetness)
    • 14.79 ml ketchup (for tangyness)
    • 1.25-2.5 ml of tabasco hot pepper sauce (for heat)
    • 29.58 ml cornstarch
    • 59.16-73.94 ml cool water

    Directions:

    1. 1
      Bring water to a rumbling boil in a saucepan.
    2. 2
      Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
    3. 3
      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.
    4. 4
      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.).
    5. 5
      Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
    6. 6
      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.).
    7. 7
      Reduce heat to medium and cook a few minutes, until heated through.

    Ratings & Reviews:

    • on August 10, 2007

      55

      it sounds good

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet and Sour Egg Drop Soup

    Serving Size: 1 (146 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 41.3
     
    Calories from Fat 11
    28%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 26.2 mg
    8%
    Sodium 158.1 mg
    6%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.3 g
    5%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    noodles and sauce

    imitation crabmeat

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