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Restaurant Style Egg Drop Soup

Restaurant Style Egg Drop Soup

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W.J. Cory

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.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 1143 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

MSFURIOUS1
1309
2/6/2004

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. Let 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
856
5/11/2006

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. Thank you for the recipe!

PEACHESNCREAM2
640
3/4/2006

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 pinch of white pepper adds depth of flavor. This is truly like restaurant egg drop soup!