Restaurant Style Egg Drop Soup

Restaurant Style Egg Drop Soup

611

"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."

Ingredients

20 m servings 76 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 1143 mg
  • 46%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Reviews

611
  1. 811 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 crus...

Most helpful critical

I followed the recipe exactly and I don't know what went wrong. This soup ended up being terrible and the ginger completely overpowered everything. It also tastes nothing like our local chinese ...

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 crus...

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 c...

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 spoo...

Very good recipe. I added about 1/3 c. each of chopped celery, shredded carrots and cabbage. I used 5 green onions rather than chives and added 1/2 tsp. black pepper. I will make this again.....

I added a tiny amount of soy sauce but realized that it made it too salty so I added more broth, onions, ginger, and eggs to make a larger batch. The soy sauce changed the color slightly but gav...

This is as good as the restaurant's soup. Everyone in the family enjoyed this, which is very unusual. My pickiest eater even ate this soup, after fishing out the chives. She thought the egg w...

I followed the recipe exactly and I don't know what went wrong. This soup ended up being terrible and the ginger completely overpowered everything. It also tastes nothing like our local chinese ...

This recipe was awesome! Thanks so much! A KEEPER! My husband LOVES egg drop soup and this is superior to the others I tried. Big tip: I used the low sodium chicken broth to keep the salty tas...

Wow was I ever pleasantly surprised by this recipe. I have been searching for years for a good egg drop soup recipe and this is it. I would highly recommend drizzling some sesame seed oil into i...