Egg Drop Soup
Total TimePrep/Total Time: 15 min.
- 3 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 large 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.
Nutrition Facts3/4 cup: 39 calories, 2g fat (0 saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jul 12, 2018
Quick delicious soup.
Dec 7, 2015
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.
Jun 11, 2015
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.
Jan 27, 2015
Delicious! The only changes I made were to increase the chicken broth to 4 cups and add 2 green onions.
Feb 20, 2014
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!
Dec 16, 2012
Tastes good, but I would like it to look a little more yellow.
Jun 3, 2012
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!
Nov 14, 2011
EXCELLENT AND SIMPLE!!! Stuff you already have on hand for an awesome warmup!!
May 5, 2011
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.
Mar 24, 2011
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!!!!