Name: Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 cups chicken broth; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 large egg, lightly beaten; 1 green onion, sliced

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma’s old cookbook. &mdash;Amy Beth Corlew-Sherlock, Lapeer, Michigan


Egg Drop Soup

chicken broth

cornstarch

water

egg,

green onion, sliced

My crew thought it was too bland as is.  So I enhanced with some low sodium soy sauce, white pepper a few drops of sesame oil.  Provided tofu and seaweed on the side.  I grated some fresh ginger in mine.  Purely a matter of personal preference.  A good base recipe that can easily be customized.

Simple and to the point. This makes a great starter for a larger Asian meal or alone as a quick lunch! Found in my Taste of Home Quick Cooking 2007 book. Occasionally, I will add a drop or two or sesame oil to change things up.

I decided to do a Chinese dinner theme and started out with this soup..  My husband and daughter were convinced I bought this from our favorite Chinese restaurant..  It's easy and delicious!

EXCELLENT AND SIMPLE!!!  Stuff you already  have on hand for an awesome warmup!!

Tastes good, but I would like it to look a little more yellow.

Really simple and quick, really tasty, and definitely more filling than you would think! The onion adds a lot to it. I'd never had egg drop soup before, but I enjoyed this.

Not only would I make it again but my husband has requested it 5 times in the last few days. He claims it's his new favorite and he doesn't have to eat out at an oriental restaurant anymore!

Delicious!  The only changes I made were to increase the chicken broth to 4 cups and add 2 green onions.

This is a great recipe - simple and direct. The only things I would recommend is pour your eggs through a strainer when adding to the thickened broth. This will give you the "Egg Drop" appearance the Chinese achieve. Also, add white pepper. This completes the flavor profile. I added 1/4 teaspoon to the recipe above and it was just right for us. However, you may have to adjust to your liking. Remember white pepper is a little hotter than black pepper. Add a little and taste and adjust.

This was just okay.  It tasted pretty boring, compared with any of the various egg drop soups we have had at restaurants.  It did reheat well, though.

This was quick, easy and tasty!  We thought it needed to be thicker so next time I think I'll double the cornstarch.  I also threw in about 1/2 c. frozen corn (like our favorite Chinese restaurant's).

I make this every month! It’s very delicious!

This was great!!!  My daughter loves egg drop soup and she thought this one was right up there with the Chinese places we order from.  We were fine with the consistency of the soup, but if you like it a little thicker, you'll probably need a little more cornstarch.  Definitely double the recipe if you have a family of 4 or more... One recipe would not have been near enough for my family of 5.  I doubled it, and we polished off the whole pot!!!!

great and easy!  Using the other comments I increased the chicken stock to 4 cups, used 2 Tablespoons of corn starch , 2 eggs and some frozen corn to make a slightly larger batch.

Egg Drop Soup

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 3.5

Cost: $1.71 /serving

Author : Taste of Home

Ingredients

Instructions

Top similar recipes

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup