Search thousands of recipes reviewed by home cooks like you.

Easy Egg Drop Soup

Easy Egg Drop Soup

  • Prep

  • Cook

  • Ready In

Ava

This is great on a dreary day, or when your feeling a little under the weather

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1482 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

abennett_33
59
11/8/2010

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! :)

LADYHEN
55
4/5/2010

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 eggs 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.

Turtle
46
2/8/2010

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 like bigger chunks of egg in your soup.