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Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the ...
Duck blood and vermicelli soup; Bird's nest soup in Malaysia. Egg drop soup [3] Fish and mustard leaf soup; Fish head soup; Geng; Ginger soup (usually with egg) Ginseng chicken soup; Hot and sour soup; Hulatang; Hup Tul Woo. Lettuce soup; Liver soup; Lotus seed and pork tripe soup; Lung fung soup [4] Mung bean soup; Noodle soup; Nam ngiao. Nam ...
Mee ka tee (Lao: ໝີ່ກະທິ), also known as mee ka tee Lao, mee ka tee Vientiane, Laotian pork curry noodle soup, mee kati, mee kathi or mee gati, is a Laotian red curry and coconut milk egg drop noodle soup [1] originating from Vientiane, Laos.
1. Chicken Noodle Soup. Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 30 minutes. ... Nowadays, egg drop soup is a casual takeout staple—but it wasn't always that way.
Egg Drop Soup. We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the ...
Stir in 1 cup of carrot slices (fresh or canned) and 1.5 cups of dried egg noodles or pasta. Add 1 teaspoon of onion powder, one-half teaspoon each of dried basil and oregano, one-quarter teaspoon ...