Egg Drop Soup (Better than Restaurant Quality!)

Egg Drop Soup (Better than Restaurant Quality!)

217
Darren 0

"After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!"

Ingredients

10 m servings 112 cals
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Nutrition

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 1396 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
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Reviews

217
  1. 275 Ratings

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Wow! This soup was quick and easy, and best of all, it tasted great. It is very creamy with the corn starch and ratio of 1 egg per cup of broth. Thank you for a delicious recipe!

Great recipe! The only thing I would change is the ground white pepper was way to much, try a 1/4 tsp of it. The 1/2 tsp made it a little too overpowering. But again, it does say optional. I...

On a hot summer day, the last thing I expected to make tonight was soup. However, the craving fought long and hard and I finally gave in. I found myself searching AR for something quick, and wit...

Great recipe! The sesame oil that the recipe called for seemed like a lot to me so I just put a few drops in. I also don't use chicken broth (I never can get through it all in time), instead I...

I was really happy with what I wound up with. I was looking for something warm and cozy and as close to our local Chinese Restaurant as possible. This was a good pick. I made one adjustment, add...

This was so easy to make. I had never had egg drop soup and it was good. I didnt use the cornstarch or food coloring and I used green onion instead of chives.

In my mind this was just perfect, a delicious prelude to the Korean Saewoo Bokkeumbap (Shrimp Fried Rice) that followed it. (recipe also from this site) I don't know what it is, specifically, t...

The best tasting home-made egg drop soup I have had. Spot on!

If you use low sodium, no fat broth - you can use the soy sauce without making it really salty! My favorite way to make a meal out of it is to add some shrimp sauteed in garlic and cabbage to t...