“This is great on a dreary day, or when your feeling a little under the weather” - by Ava
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
- Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 84 cal
- 4%
- Fat
- 3.2 g
- 5%
- Carbs
- 8.4 g
- 3%
Based on a 2,000 calorie diet
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Reviews (38)
Rate This Recipe
"Made it almost exactly as written, however, instead of green onions, I used a couple shakes of minced onion, garlic powder, and ground ginger. It was marvelous! :)..." See more"
Turtle
"Oh my goodness! This was delicious :) I love egg drop soup, and this tasted almost exactly like the stuff you can get in a restaurant. I'd suggest using a wide-pronged fork to stir the egg if you l..." See moreike bigger chunks of egg in your soup."
LADYHEN
"This was a very good recipe, particularly considering how few ingredients are in it! I used one 32 oz. container of chicken broth and only 1 T of soy sauce. I also did not add water to the beaten eg..." See moregs and used dried chives instead of green onions. To get more traditional egg consistency, stir soup gently and drizzle egg into soup. After a few seconds, draw a spoon through soup and the egg will swirl."
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