“This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation...Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.” - by W.J. Cory
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Nutrition
Amount Per Serving (4 total)
- Calories
- 76 cal
- 4%
- Fat
- 4.1 g
- 6%
- Carbs
- 4.2 g
- 1%
Based on a 2,000 calorie diet
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Reviews (533)
Rate This Recipe
"HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Bring broth to a boil with 1T sherry, 1T soy sauce, 2 scallions cut in 1 inch pieces, 1-1 inch piece of fresh ginger, 1 clove garlic crushed. L..." See moreet steep a few minutes to flavor broth. Remove garlic, ginger and scallions. Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so). If you add eggs before it's thickened the eggs will puff when cooked and will not cook to ribbons (like restaurant style). Garnish with finely sliced scallions if desired and crispy noodles. Yummy! Will fulfill that takeout craving."
attilaskitchen
"This is yummy, and very close to what you can get from the restaurant. The only thing I change is to add the cornstarch before the eggs, so that the eggs cook in flat strings instead of puffy clumps...." See more Thank you for the recipe!"
PEACHESNCREAM2
"Excellent soup!! Tips: Eggs should be added LAST, after thickening soup. And, remove saucepan from heat before adding eggs. Add eggs slowly, stirring soup in clockwise direction with wooden spoon. A p..." See moreinch of white pepper adds depth of flavor. This is truly like restaurant egg drop soup!"
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