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Easy Egg Drop Soup Recipe

Egg drop soup is a must when my family eats Chinese food. With my simplified at-home version, my boys can enjoy it whenever they want. —Jona Bleskin, Great Falls, Montana

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Easy Egg Drop Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

6 cups chicken broth
3/4 teaspoon ground ginger
3/4 teaspoon ground mustard
1/4 teaspoon ground ancho chili pepper
1/4 cup cornstarch
1/4 cup cold water
4 eggs
2 tablespoons water

Directions

In a large saucepan, combine the broth, ginger, mustard and chili pepper. Bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Whisk eggs and water. Turn off the heat. Drizzle beaten eggs into hot broth, without stirring. Let stand for 2-3 minutes or until eggs are set. Remove from the heat and stir. Yield: 6 servings.

Originally published as Ginger Egg Drop Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p96

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Easy Egg Drop Soup

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Reviewed on May. 23, 2013 by bereitbach

I used vegetable broth in place of the chicken and maybe that was the problem, but this soup had no taste. I ended up adding chicken bouillon and almost doubling the seasonings to get any taste. Even then, my husband and daughter didn't care for it so I don't think we'll be using this recipe again.

Reviewed on May. 23, 2013 by bereitbach

Reviewed on Jan. 31, 2013 by shiny0torchic

When I saw this recipe, I realized I had everything on hand except the chili flakes; so with some creamy chicken mushroom egg rolls, out came the egg drop soul as a side. Despite substituting chili powder for the chili flakes, this is the best egg drop soup recipe that I have come across. Next time I make it, I want to try adding green onions, but this dish was fantastic as is.