Egg Drop Soup (Restaurant Style)

Egg Drop Soup (Restaurant Style) created by alenafoodphoto

I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@Chippie1
Contributor
@Chippie1
Contributor
"I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly."

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  1. alenafoodphoto
    substituted chives with green onion, and it came out great! its my daughters favorite soup and she was so happy I've made it.
  2. alenafoodphoto
    Egg Drop Soup (Restaurant Style) Created by alenafoodphoto
  3. alenafoodphoto
    Egg Drop Soup (Restaurant Style) Created by alenafoodphoto
  4. alenafoodphoto
    Egg Drop Soup (Restaurant Style) Created by alenafoodphoto
  5. John T.
    I notice that a number of people are using Xanthan Gum as a thickening agent. What I don’t like about it is that it’s a fermented starch that can cause digestive problems and get “grainy’ under certain circumstances. What I’ve used at home and in the restaurant, is a product called Ultra-Tex. It can be used hot or cold, and it has a much better consistency and evenness than Xanthan Gum.
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