I am looking for a recipe for egg drop soup... I know how to make the dark soup, but not the yellow?

Anyone know that one?I am looking for a recipe for egg drop soup... I know how to make the dark soup, but not the yellow?
Here's a hint for you. Before beating the eggs in a cup or what have you, add a little oil to them, rather than anything watery. For some reason, this produces much finer threads of egg.in the soup. If you use toasted sesame oil, this will add a very Chinese flavor to your soup.





And you need to be really stirring that soup around and around while simultaneously pouring the egg in in a fine stream. If you're using a paper cup or styrofoam cup to hold your egg, you can pinch the cup a little to try to make a pointy pouring spout.I am looking for a recipe for egg drop soup... I know how to make the dark soup, but not the yellow?
4 c Chicken broth


1/2 ts Salt


1/2 ts Sugar


1 Egg


1 ts Cornstarch


1 tb Water


* Water chestnuts (optional)


* Green Onions (optional)





PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water.





COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. add egg very, very slowly, frop by drop, stirring constantly.





OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts.





OR





1 egg


1/3 c. flour


1 tbsp. water


1 tbsp. chicken or beef seasoned stock base


6 c. boiling water





Beat egg with fork; add flour and 1 tablespoon water and continue beating until smooth. Dissolve seasoned stock base in the boiling water. Drop the egg mixture, in a thin stream, from a spoon into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked. Makes 6 (1 cup) servings.





OR





Recipe Summary


Prep Time: 10 minutes


Cook Time: 15 minutes


Yield: 4 servings





4 cups prepared chicken stock, plus 2 tablespoons


1/2 teaspoon grated fresh ginger


1 tablespoon soy sauce


1 tablespoon cornstarch


2 eggs, lightly beaten


2 green onions, chopped, including ends


Salt and white pepper, to taste





Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately
Bring canned chicken broth to a gentle boil and slowly stir in two beaten eggs. Sometimes I lightly season it with just a little garlic powder. Sprinkle with chopped green onions to taste.
I never heard of the dark kind..I would add a small amount of soy sauce to it.
add an beaten egg
Just use some canned chicken broth. Drop and stir a raw egg in it while it's simmering. Stir with chopsticks or what ever in a circle. Put some chopped onion scallions on top to garnish.


That's the 5 minute version. You can use home made stock, add a little soy. What ever you like.