Egg Drop Soup

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 2
  • About This Recipe

    “I first learned to like this soup at a Chinese restaurant called Nong Chin’s in Marion Illinois.I had to try my hand at copying it, as I love it–this is the result. AND these people DO NOT give out their recipes.”

    Ingredients

  • 3cupschicken broth
  • 1/2 teaspoonsalt
  • 2tablespoonscold water
  • 1tablespooncornstarch
  • 1egg( slightly beaten)
  • 1scallion, with tops, finely chopped
  • Directions

  • Bring chicken broth to a boil in soup pot.
  • Add 1/2 teaspoon salt & mix.
  • Combine water and cornstarch; stir into boiling broth.
  • Stir a small amount of hot broth into slightly beaten egg.Add egg mixture into hot broth slowly, stirring all the time.Cook until clear and slightly thickened, stirring constantly.
  • Garnish with scallion.
  • Reviews

  • “Simple and delicious!I ended up not adding the salt and didn’t miss it at all.Threw in lots of black pepper and used 2 eggs instead of one.DH and I had a wonderful dinner of shrimp fried rice, egg rolls and your wonderful soup.Thanks for sharing!”

  • “So easy! Made this last night and it was really good…I added a few drops of sesame oil and soy sauce like some people had suggested, used green onions instead of scallions, and added an extra egg and thin strips of tofu (grated with a cheese grater). Will definitely make again!”

  • “Very simple & tasty, my kind of recipe!I used two eggs instead of one, added 1 tablespoon of soy sauce and halved the salt, due to the addition of the soy sauce.I had all the ingredients on hand and will definitely be making this again and again.I also used fat-free chicken broth, which I guess makes it ok that I ate more than half of it in one sitting!lolI’m a soup lover and this is now one of my new favorites!Thanks for posting!”

  • “Easy, economical, and delicous! I left out the salt and dropped a chicken bouillon cube instead for a little more favor. The first time I made it, I stirred the egg in too much, and although the flavor was good, it didn’t look very appetitizing.I poured it in slowly the next time, allowing the egg to “sheet”.It turned out great, and looked better, too!”

  • “I’ve never ate egg drop soup before but I thought this was good. Instead of a scallion I just added about 1 TB of chopped onions and since the chives are up and thrivingI added some finely chopped chives to give it color.I added salt to taste (a couple of shakes, that’s all). I also used a fork to stir which shredded the eggs just right. I bet this would be real good with diced shrimp or diced chicken.”

  • “Ohhh My Word.. Seriously- this is the BEST EGG DROP SOUP EVER!!! I did have to double it to feed my brood, but it was soo yummy! Used 6 cups water w/chicken base, no salt, 2 1/2 tbs cornstarch, 3 eggs and 2 scallions. I also had a lot of chicken left over from Recipe #76930 so I diced that up and threw it in there as well.. So Good! Keeper 4 Sure! THANK YOU THANK YOU THANK YOU”

  • “Super tasty. My huisband does not care for egg drop soup and ate some out of obligation but ended up asking for seconds. My kids loved it too. I feared it was going to be a bit bland but it was really great. I think it may depend on what type of chicken broth you use. I followed the recipe as it was written and it was just perfect.”

  • “This is my go-to recipe for egg drop soup! My entire family loves this and it is so quick and easy to make.”

  • “Easy and delicious, I left out the salt because the broth was already pretty salty.As it is a recipe that I usually have the stuff on hand, I will keep if there is surprise company or if I need a quick snack.”

  • “This was way too salty for the broth I used (Better Than Bouillon) so I would skip the addition of the salt.I also used two eggs based on some comments for this recipe and think that only one egg would have been sufficient.”

  • “I made this last night for the family for our special Chinese New Year’s Dinner. The reason why I only gave this recipe 3 stars was because I felt it was very plain with the recipe as is and had to doctor it up with low sodium soy sauce, sesame oil, sliced green onion (white and green portion) added during boiling instead of just as a garnish and also used a few more eggs. Recipe came out delicious and everyone liked it with my modifications.”

  • “This was so good and easy.I didn’t use the scallions because I dont care for them.I too added an extra egg, sesame oil and soy sauce.Will definitely make this again”

  • “A very nice recipe.I did not have scallions or green onions so I finely chopped a small amount of sweet onion and added to broth.When soup was done I added some finely chopped baby spinach.Also I added “Better than Boullion” to my homemade chicken stock and a couple drops of soy sauce. Will make again”

  • “Delicious and fast! It was exactly what I was looking for and it was ready right on time. I will make this again!”

  • “We always stir-fry the scallions and chopped ginger firstly,and add water then.Add a few drops o’ sesame oil before serving.”

  • “I love this recipe.I love egg drop soup but sometimes the things people would put in it at restaurants would make me sad so I would avoid ordering it.Well now I don’t ever need to order it again because this recipe is exactly what I’m looking for.I also add a couple drops of soy sauce and sesame oil, a little black pepper, and usually add more egg as well.For convenience sake I also usually use water and chicken bouillon instead of chicken broth.”

  • “My husband I both enjoyed this.Thanks for the recipe.”

  • “Fast, easy, and delicious! We didn’t have any green onions on hand, so I used about a tablespoon of dried chives instead. This is going in my “keeper” file!”

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