- 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
"Simple and to the point. This makes a great starter for a larger Asian meal or alone as a quick lunch! Found in my Taste of Home Quick Cooking 2007 book. Occasionally, I will add a drop or two or sesame oil to change things up."
"This is a great recipe - simple and direct. The only things I would recommend is pour your eggs through a strainer when adding to the thickened broth. This will give you the "Egg Drop" appearance the Chinese achieve. Also, add white pepper. This completes the flavor profile. I added 1/4 teaspoon to the recipe above and it was just right for us. However, you may have to adjust to your liking. Remember white pepper is a little hotter than black pepper. Add a little and taste and adjust."
"Delicious! The only changes I made were to increase the chicken broth to 4 cups and add 2 green onions."
"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."