Egg Drop Soup (Better than Restaurant Quality!)170 Reviews
- Prep: 5 min
- Cook: 5 min
- Ready In: 10 min
“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!” - by Darren
Original recipe yields 1 cup
- 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.
Amount Per Serving (1 total)
- 112 cal
- 6.7 g
- 4.8 g
Based on a 2,000 calorie diet
Reviews (170)Rate This 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 loved..." See more the large amount of egg compared to the other egg drop soup recipes on this site."
"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 with ingr..." See moreedients I had on hand. Presto, this was perfect. I did have to make a few adjustments, though. I didn't have broth on hand, so I threw 2 chicken bouillon cubes into a cup of hot water. I omitted the food coloring, and the salt. The bouillon cubes + soy sauce= enough sodium already! Also, instead of chives, I chopped up some green onion. Now if only I had some potstickers and fried rice..."
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