After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Egg Drop Soup (Better than Restaurant Quality!)

chicken broth

soy sauce

sesame oil

cornstarch

water

egg, beaten

drop yellow food coloring

chives

salt

white pepper

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.


Wow!  This soup was quick and easy, and best of all, it tasted great. It is very creamy with the corn starch and ratio of 1 egg per cup of broth.  Thank you for a delicious recipe!

Great recipe!  The only thing I would change is the ground white pepper was way to much, try a 1/4 tsp of it.  The 1/2 tsp made it a little too overpowering.  But again, it does say optional.  I loved the large amount of egg compared to the other egg drop soup recipes on this site.

On a hot summer day, the last thing I expected to make tonight was soup. However, the craving fought long and hard and I finally gave in. I found myself searching AR for something quick, and with ingredients I had on hand. Presto, this was perfect. I did have to make a few adjustments, though. I didn't have broth on hand, so I threw 2 chicken bouillon cubes into a cup of hot water. I omitted the food coloring, and the salt. The bouillon cubes + soy sauce= enough sodium already! Also, instead of chives, I chopped up some green onion. Now if only I had some potstickers and fried rice...

In my mind this was just perfect, a delicious prelude to the Korean Saewoo Bokkeumbap (Shrimp Fried Rice) that followed it. (recipe also from this site)  I don't know what it is, specifically, that makes this soup so good given its simplicity, but I can only guess it's the addition of the sesame oil, which I love. I prepared the recipe just as is, only mixing the cornstarch with part of the chicken broth rather than water and adding no salt or pepper.   I made two servings, one serving each for Hubs and me, and regret I didn't make more.  The consolation is that this is so quick and easy to prepare I could whip up more in no time!

Great recipe!  The sesame oil that the recipe called for seemed like a lot to me so I just put a few drops in.  I also don't use chicken broth (I never can get through it all in time), instead I used chicken bullion powder.  Delicious!

I was really happy with what I wound up with. I was looking for something warm and cozy and as close to our local Chinese Restaurant as possible. This was a good pick. I made one adjustment, adding more cornstarch because I like a thicker consistency but otherwise stuck to the recipe. Next time I am going to add some sweetcorn, like the local restaurant does just to see what I end up with. Thanks for a yummy recipe!

If you use low sodium, no fat broth - you can use the soy sauce without making it really salty!  My favorite way to make a meal out of it is to add some shrimp sauteed in garlic and cabbage to the soup - filling and yummy!

This was so easy to make. I had never had egg drop soup and it was good. I didnt use the cornstarch or food coloring and I used green onion instead of chives.

This didn't turn out so well for me and tasted kinda blah. I don't think I'll try to make it again.

egg drop soup (better than restaurant quality!)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 1

Cost: $47.11 /serving

Author : Darren

Ingredients

Instructions

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