Corn Soup with Egg Drop and Crab Meat

 

Corn Soup with Egg Drop and Crab Meat

 

I had some left over crab claws. They are not enough for another meal, so I decided to cook a soup with the meat.

Corn Soup with Egg Drop and Crab MeatIngredients:

crab meat, 1 can creamy corn, 1 large oyster mushroom, 1/2 small onion, 1 egg, some green onion leaves, corn starch, seasoning.

Methods:

1. Chop onion into small pieces, saute until tender.

2. Chop mushroom into small pieces.

Corn Soup with Egg Drop and Crab Meat3. Pour water into sauce pan, add onion, bring boil on high heat.

4. Add mushroom, corn into pan, bring to boil again.

5. Mix corn starch with a little bit water, mix well then slowly pour into pan, stir at same time.

6. Crack egg, the beat well, slowly pour into sauce pan, stir quickly at same time.

7. Chop green onion leaves into small pieces, add into sauce pan with seasoning to taste.

8. Add several drops of sesame oil then serve.

Egg Drop Soup with Mushroom and Nori

 

Egg Drop Soup with Mushroom and Nori

 

I love egg drop soup, just about any kind. It’s quick and easy, and tastes good.

Egg Drop Soup with Mushroom and NoriIngredients:

mushroom, eggs, nori, seasoning to taste, corn starch

Method:

1. Clean and slice mushroom.

Egg Drop Soup with Mushroom and Nori2. Pour some water in sauce pan, and bring to boil on high heat.

3. Put mushroom into pan, add seasoning after, wait until boiling again.

4. Mix 1-2 tbsp corn starch with double amount water, pour into pan slowly, stir quickly.

5. Tear/cut nori into little pieces, put in pan.

6. Beat eggs well, slowly pour into pan, and stir quickly.

7. Drop several drops of sesame oil into pan, mix well, turn off heat.

 

Egg Drop Soup with Mushroom and Nori

Sweet Corn Soup with Egg Drop

 

soup003

 

I had something similar to this back years ago in China, and fell in love with it right away.

soup00301Ingredients:

2 eggs, 1 can creamy corn, 2 tbsp corn starch, sugar to taste

Method:

This recipe is to make about 1.5 quart soup.

soup003021. Bring water to boil, pour in corn, bring to boiling again.

2. Mix corn starch with some cold water, slowly pour into pot and stir quickly same time, bring to boiling again.

3. Beat eggs well, slowly pour into pot, bring to boiling again.

4. Add sugar to your taste.

5. Serve when hot.

 

Egg Drop Soup with Tomato and Tofu

 

Egg  Drop Soup with Tomato and Tofu

 

Egg drop soup is one of my favorite soups. It’s quick and easy, and I can add any kind of vegetables into it to give it more flavor and color.

Ingredients:Egg  Drop Soup with Tomato and Tofu

2 medium size tomatoes, 2 eggs, 1 small block tofu, corn starch, seasoning to taste.

Method:

1. Chop tofu into small tubes.

2. Put tofu tubes into boiling water, bring water to boil again, drain tofu well, set aside.

3. Drop tomatoes into hot water for about 1 minute, take out, then peel and chop into tubes.Egg  Drop Soup with Tomato and Tofu

4. Pour water in sauce pan, bring to boil, add seasoning to your taste.

I normally use salt, sugar and white pepper. I use much more sugar then normal, so the soup would taste sour and sweet.

5. Pour tomato tubes and tofu tubes into pan, bring to boil.

6. Mix about 1 tbsp corn starch and 2 tbsp water, stir quickly while pouring batter into pan.

7. Beat eggs well, stir quickly while slowly pouring into pan.Egg  Drop Soup with Tomato and Tofu

Always pour starch batter before eggs, so egg drops will float.

8. Add several drops of sesame oil into pan, remove from heat.

9. Transfer into bowl, serve when warm.

 

Egg Drop Soup with Tomato and Tofu