Egg Drop Soup Here’s a homemade version of the popular Chinese restaurant soup rich with strands of cooked egg, fresh ginger, mushrooms and green onions. Preparation time: 20 minutes ...

Egg drop soup is a staple at Chinese-American restaurants, and now you can make your takeout favorite in the comfort of your ...

There’s something profoundly comforting about Chinese home cooking, particularly if it’s associated with family memories. To ...

2. Combine the beaten eggs, grated cheese, nutmeg, and cayenne pepper in a bowl. 3. While whisking the broth, slowly pour the egg mixture into the pot. Continue to whisk while bringing the soup back ...

Preheat oven to 400°F (200°C). Heat oil in 9-inch (23 cm) cast iron skillet or ovenproof skillet set over medium heat; cook green onion, garlic, coriander, cumin, oregano and pepper flakes for 3 ...

When it comes back to a boil, it is done. There are many different garnishes for the soup. For pickerel, poach it in the liquid for 4 minutes. Remove it from the stock.