Egg Drop Soup Recipe
Egg drop soup is a Chinese soup commonly consisting of chicken broth, beaten eggs and green onions. This is another recipe that a lot of you might have had at a Chinese buffet. I don’t really make a lot of soups but I have always wanted to try a couple from the buffets and this is one of them. This actually turned out quite well – I felt the flavors were all there and nothing was to overpowering. Plus, dropping the eggs in the boiling broth is always fun. What really amazed me was how easy this recipe was and how little time it took to make. The egg drop soup can be made within only 10-15 minutes, and would go great as a side dish with just about any Chinese inspired dinner. Another plus about this recipe is that it has very few ingredients and it is inexpensive. Let me know what you think – enjoy!
Ingredients:
4 cups chicken broth
2 tablespoons green onions (chopped)
1/8 teaspoon ground ginger
¼ teaspoon salt
1 ½ tablespoons cornstarch
4 eggs
1 egg yolk
Cooking Instructions:
Step 1: Reserve ¾ cup of the chicken broth (it will later be mixed with the cornstarch). Pour the rest of the broth into a sauce pan.
Step 2: Stir in ginger, salt, and green onions. Bring to a boil. While bring to a boil combine the corn starch with the reserve chicken broth and mix well. Set aside.
Step 3: In a bowl whisk eggs and the egg yolk together with a fork.
Step 4: Slowly drizzle the egg a little at a time with a fork into the boiling broth. The egg will cook right away.
Step 5: Pour the cornstarch mixture into the broth and stir until its mixed well.
Tags: cooking, recipes, food and drink, recipe
This egg drop soup recipe is much easier, quicker and more sensible then the recipe I have. It looks delicious. I’ll have to try it out, good job with the pictures as well.
Sounds delicious for colder weather. Now we are having 40 degrees C.
Kenneth - Thanks for the compliments. It is really easy - let me know how it turns out.
Ivy - It seems like it never warms up here in Michigan
is ginger usually in this? how awesome, i’ve never picked up on it before!
I haven’t had egg drop soup in years. It brings back memories of my days in cooking school. That was the first time I had egg drop/swirl soup. Love it!
grace - I’m not really sure but I don’t think so. I know this though, the ginger added a great deal to the amazing flavor of this soup!
Chuck - Yeah, I love it as well… I made another batch. Soo good.
Egg drop soup looks and sounds really interesting. I will have to try it.
Looks great! I love to have this on the buffet spread as well. As the flavor of hot and sour soup is not very consistent in each of the Chinese restaurant.
Egg drop soup is one of my favorites! Great recipe!
Egg drop soup is awesome, especially with seaweed. A little pork or shiitake mushroom can also go a long way in flavoring.
Kevin - I thought it turned out really good. A great edition to any dinner! Give it a try.
Little Corner of Mine - Thanks, it tasted great. Hmm, hot and sour soup… I have to put that on sometime as well
Steph - Thanks, It’s now one of my favorites as well!
AppetiteforChina - Shiitake mushrooms sounds like they would go really good in this soup!
this is just like a recipe on allrecipes.com. now I must try this for it looks delicious!
Well-written recipe. I’ve been making egg drop soup for ages, and I do only one thing differently (besides tripling the ginger!): I add a bit of soy sauce. If you’re using canned chicken broth, try to get a low sodium one… the soy sauce is what adds the inexplicable Asian flavor to the soup.
And if you like lime, a dash of lime juice added once it’s off the heat is a nice touch!
Kel - Thanks. I actually thought about adding soy sauce but decided not to. Maybe I will try it with soy sauce and lime juice sometime.
This egg drop soup is phenomenal. Really great in cold weather.
Jessica - thanks it turned out great!
This is my favorite soup. I love adding corn in there too.
This recipe is amazing. I have made it for my husband twice now he loves it so much!! Thank you!!!