Egg Drop Soup Recipe
- 3 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 egg, lightly beaten
- 1 green onion, sliced
- In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.
Reviews for Egg Drop Soup(8)
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I decided to do a Chinese dinner theme and started out with this soup.. My husband and daughter were convinced I bought this from our favorite Chinese restaurant.. It's easy and delicious!
Tastes good, but I would like it to look a little more yellow.
Not only would I make it again but my husband has requested it 5 times in the last few days. He claims it's his new favorite and he doesn't have to eat out at an oriental restaurant anymore!
EXCELLENT AND SIMPLE!!! Stuff you already have on hand for an awesome warmup!!
great and easy! Using the other comments I increased the chicken stock to 4 cups, used 2 Tablespoons of corn starch , 2 eggs and some frozen corn to make a slightly larger batch.