Egg Drop Soup Recipe
- 3 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 egg, lightly beaten
- 1 green onion, sliced
- 1. 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.
- 2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.
3/4 cup: 39 calories, 2g fat (trace saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, trace fiber), 3g protein
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."
"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."
"This was great!!! My daughter loves egg drop soup and she thought this one was right up there with the Chinese places we order from. We were fine with the consistency of the soup, but if you like it a little thicker, you'll probably need a little more cornstarch. Definitely double the recipe if you have a family of 4 or more... One recipe would not have been near enough for my family of 5. I doubled it, and we polished off the whole pot!!!!"
"This was just okay. It tasted pretty boring, compared with any of the various egg drop soups we have had at restaurants. It did reheat well, though."
"This was quick, easy and tasty! We thought it needed to be thicker so next time I think I'll double the cornstarch. I also threw in about 1/2 c. frozen corn (like our favorite Chinese restaurant's)."