Hot and Sour Egg Drop Soup with Quail Recipe

Name: Hot and Sour Egg Drop Soup with Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup maple syrup; 1 stalk celery, diced; 1 medium carrot, diced; 1 medium Spanish onion, diced; 1 tablespoon fresh ginger, minced; 1 tablespoon garlic, minced; 1/4 cup coriander, chopped; 1 teaspoon crushed black peppercorns; 1 tablespoon dry sherry or Marsala; 1 tablespoon sesame oil; 4 tablespoons soy sauce; 3 quail, deboned; Chinese Marinade (listed above; Peanut oil; 1 1/2 cups chicken stock; 1 bulbs shallots, cut in thin rings; 1 teaspoon fresh ginger, finely julienned; 1 cup black tree ear mushrooms, or wild, finely sliced; 1/2 cup Shiitake mushrooms, finely sliced; 1/2 roasted red bell pepper, julienned; 1/2 cup tomato con casse (tomatoes peeled, seeded and chopped); 2 pieces hot red Thai chilis; 1 teaspoon sugar; 1/2 tablespoon Parmesan; 2 whole eggs; 1 teaspoon sesame oil; Balsamic vinegar; Chives, minced; Coriander, chopped; Pinch white pepper

Servings: persons

1/2 cup maple syrup
1 stalk celery, diced
1 medium carrot, diced
1 medium Spanish onion, diced
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1/4 cup coriander, chopped
1 teaspoon crushed black peppercorns
1 tablespoon dry sherry or Marsala
1 tablespoon sesame oil
4 tablespoons soy sauce
3 quail, deboned
Chinese Marinade (listed above
Peanut oil
1 1/2 cups chicken stock
1 bulbs shallots, cut in thin rings
1 teaspoon fresh ginger, finely julienned
1 cup black tree ear mushrooms, or wild, finely sliced
1/2 cup Shiitake mushrooms, finely sliced
1/2 roasted red bell pepper, julienned
1/2 cup tomato con casse (tomatoes peeled, seeded and chopped)
2 pieces hot red Thai chilis
1 teaspoon sugar
1/2 tablespoon Parmesan
2 whole eggs
1 teaspoon sesame oil
Balsamic vinegar
Chives, minced
Coriander, chopped
Pinch white pepper

1
Combine all the marinade ingredients in a bowl.
2
Add quail and refrigerate for 2 days.
3
Remove quail from marinade and pat dry.
4
Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy.
5
Remove from oil.
6
Drain and cut quail into pieces and set aside.
7
To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in heavy bottomed pot and bring to a boil.
8
Cover and simmer for 8 to 10 minutes.
9
Bring back to a boil.
10
Whip together Parmesan cheese and eggs, and drop into soup along with quail.
11
Gently stir.
12
Garnish with sesame oil, vinegar and herbs.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1/2 cup maple syrup, 1 stalk celery, diced, 1 medium carrot, diced, 1 medium Spanish onion, diced, and more.

Yes, Hot and Sour Egg Drop Soup with Quail falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Egg Drop Soup with Quail

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions