Sweet And Sour Egg Drop Soup
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.)
Steps
Bring water to a rumbling boil in a saucepan.
Stir in package of chicken noodles , soup base cube , ramen seasoning packet , pepper , and dehydrated onion.
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.
When eggs are done , mix cornstarch and water.
Slowly add cornstarch mixture while stirring to thicken soup.
Add ginger , red french dressing , sweet and sour sauce , ketchup , and hot pepper sauce sauce to taste , stir well.
Add carrot and crab meat.
Reduce heat to medium and cook a few minutes , until heated through.
Ingredients
water, noodles and sauce, chicken bouillon cube, seasoning, black pepper, dried onion flakes, egg whites, egg yolk, imitation crabmeat, carrot, ground ginger, french dressing, sweet and sour sauce, ketchup, hot pepper sauce, cornstarch