Egg Drop Soup II

Egg Drop Soup II

185 Reviews 8 Pics
Recipe by  Patsy

“This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
  2. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

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Reviews (185)

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This is a pretty good base, but I think what the reviewers are generally looking for is the taste of egg drop soup from a chinese restaurant. To get that flavor, you need to add a few drops of sesame oil.



I had tried another egg drop soup recipe that called for soy sauce and vinegar and I liked this one better. I did double the eggs and green onions. It was soooo awesome and a huge hit!



Fast and simple recipe. This soup is tastier than the ones served at Chinese Buffets -- it doesn't have a "yolky" flavor. For improved flavor, you may want to use bouillon broth (instead of canned broth) and add 1 teaspoon soy sauce and 1/4 teaspoon sesame oil. == TIP: to make long, not-so-thin egg laces, make sure the beaten egg is not frothy prior to pouring it in a slow, but steady stream in the boiling broth.

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Amount Per Serving (4 total)

  • Calories
  • 26 cal
  • 1%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 2.1 g
  • < 1%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Restaurant Style Egg Drop Soup


next recipe:

Deluxe Egg Drop Soup