Easy Egg Drop Soup

Easy Egg Drop Soup

45 Reviews 9 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Ava
Recipe by  Ava

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (45)

Rate This Recipe
abennett_33
51

abennett_33

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
46

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 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
42

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 like bigger chunks of egg in your soup.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Restaurant Style Egg Drop Soup

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Deluxe Egg Drop Soup