Egg Drop Soup

"This is one of the most popular Chinese Soups and it's EXTREMELY EASY to make."
 
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photo by Alan Leonetti photo by Alan Leonetti
photo by Alan Leonetti
photo by Peter J photo by Peter J
Ready In:
35mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
  • In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
  • Stir until dissolved.
  • Slowly pour the cornstarch slurry into the stock& stir until thickened.
  • Reduce heat to a simmer.
  • Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
  • The egg will spread& feather.
  • Turn off the heat& add the scallions.
  • Lightly season to taste with salt& white pepper& serve immediately.
  • I like to garnish the soup with wide, crisp Chinese noodles.

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Reviews

  1. Very good variation of this recipe. Easy to make and delicious!
     
  2. This recipe was really easy and delicious. The only change I made was by adding one chicken cube, mostly just for my personal flavor preference. Very filling for one, might I add! :]
     
  3. This is by far the best recipe out there! Tastes like the egg drop I've had in restaurants, even better than some. Don't understand why there are not many, many reviews. Come on people, you gotta make this!! Super recipe Alan, thanks!
     
  4. excelent recipe
     
  5. I used water and Sysco chicken broth base and added a little dab of ginger puree,kikkomon. Before the broth was heated, I dipped out some and added cornstarch in a slurry. I added the eggs first before the cornstarch, since I didn't want the eggs to float on top if it was too thick. Just a personal preference, I can regulate the amount of cornstarch mixture and not get it too thick. Then I lightly stir in one direction. Some times I drop in small diced sweet red pepper into the broth and cook just a minute before adding the eggs. This is very good. Thanks for posting.
     
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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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