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    Egg Drop Soup

    Rate it! | Read 96 Reviews

    Egg Drop Soup. Photo by Mama Jen Egg Drop Soup. Photo by Marie Nixon

    3 Photos

    Egg Drop Soup

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 5 mins

    Total Time: 15 mins

    1. 1 Bring chicken broth to a boil in soup pot.
    2. 2 Add 1/2 teaspoon salt & mix.
    3. 3 Combine water and cornstarch; stir into boiling broth.
    4. 4 Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
    5. 5 Garnish with scallion.
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    Asian Egg Drop Soup. Recipe by Quest4ZBest

    Ratings & Reviews:

    • on August 03, 2010

      So easy! Made this last night and it was really good...I added a few drops of sesame oil and soy sauce like some people had suggested, used green onions instead of scallions, and added an extra egg and thin strips of tofu (grated with a cheese grater). Will definitely make again!

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    • on April 27, 2010

      I've never ate egg drop soup before but I thought this was good. Instead of a scallion I just added about 1 TB of chopped onions and since the chives are up and thriving I added some finely chopped chives to give it color. I added salt to taste (a couple of shakes, that's all). I also used a fork to stir which shredded the eggs just right. I bet this would be real good with diced shrimp or diced chicken.

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    • on January 30, 2010

      I fixed this the other night and really enjoyed it. I did add some diced shrimp along with it. Yum,Yum!! Will make again,next time I may add veggies and other meat also. Thanks for this recipe.

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    • on January 14, 2010

      I made this without the salt, I think next time I will add it though. Even though I used my usual brand of super tasty chicken broth, this seemed kind of bland. I do like it better than the instant powder-type egg drop soup. That stuff is horrible!! I'm glad I found this recipe!

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    • on January 07, 2010

      Fast, easy, and good! Sure beats the super salty egg drop soup we had the other day at a restaurant. I swear it took me only minutes to make this. I left out the salt because I try to eat low-sodium and the broth has enough in it already. I will be making this again very soon, especially since I've been feeling flu-like lately. This is so good at times like this (or I could imagine any time as well, such as during this harsh winter we're currently experiencing in MN).

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    • on December 22, 2009

      super easy to make when you are limited with things to eat at home. Fast and so tasty. I also omitted the salt and added some noodles and some rooster sauce for an added kick! you will not be sorry you made this.

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    • on October 29, 2009

      Wouldn't change a thing! I added some noodles and green beans tonight and make it more of an Egg Drop Chicken Noodle - it was oh so good!

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    • on October 22, 2009

      I have a cold...this soup was perfect for me today...not only is it quick to fix when you arent feeling well but so soothing to eat. I did not add the salt...its not needed..i tempered the egg and added slowly into the boiling soup stirring with a fork...turned out perfectly..thank you for posting :)

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    • on October 21, 2009

      Having this for lunch right now... Lovely flavor, but please tell me how to do the egg without having it curd into scrambled eggs in my broth... I tempered it before adding it, and stirred slowly to try to get those wonderful eggy strands that are in my favorite Asian soups, but it just looks like a broken sauce rather than clear soup with egg. I'll try again... maybe I'm tempering the egg with too much broth, beating too much... don't know. I did add a touch of sesame and soy sauce. I did cut the recipe down to one can of chicken broth, so about 1 1/2 c, and cut everything in half but the amount of egg.

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    • on September 28, 2009

      So easy and so tasty! I took a page from another reviewer and added a little soy sauce and sesame oil and it came out beautifully! I used low-sodium chicken broth. Thanks for posting!!

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    Read All Reviews (96)

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    About This Recipe

    Egg Drop Soup

    on March 14, 2002
    ID #22330

    I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.

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    Nutrition Facts

    Egg Drop Soup

    Serving Size: 1 (413 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 111.9
     
    Calories from Fat 40
    36%
    Total Fat 4.5 g
    6%
    Saturated Fat 1.3 g
    6%
    Monounsaturated Fat 1.8 g
    9%
    Polyunsaturated Fat 0.7 g
    3%
    Trans Fat 0.0 g
    0%
    Cholesterol 105.7 mg
    4%
    Sodium 1763.0 mg
    73%
    Potassium 364.0 mg
    10%
    Magnesium 8.3 mg
    0%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 0.2 g
    0%
    Protein 10.5%
    21%
    Detailed Nutrition Values About Nutrition Info

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