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Egg Drop Soup I

Read Reviews (80)

"A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!" — Denise Smith

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Original recipe makes 4 servings Change Servings

4 cups water
4 cubes chicken bouillon
2 eggs

1 teaspoon dried parsley
1 tablespoon dried minced onion
1 tablespoon cornstarch

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Directions

In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
Lightly beat eggs together. Gradually stir into soup.
Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

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This is the easiest egg drop soup I've made and it's good! I used a ratio of one can of chicken broth and 2 eggs to make it a little more filling. Green onion instead of minced was nice because it added color along with the taste. And I shook in a few drops of hot pepper sauce at the end along with the soy sauce. To make nicely shaped egg "shreds" in the soup, stir the broth in ONE direction. Slowly add the egg while stirring in that same direction.

—gapch1026

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Most Helpful Critical Review

Jan 25, 2004

This was the most awful thing I have ever tasted! When I had a spoonful, I gagged and spat it out. I followed the recipe perfectly, but it was so sour and salty. I would have to tell you that you should NOT try this recipe! Nobody ate any more than a spoonful, and it went to waste.

—Aaron Monto

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103 Ratings

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Jan 25, 2004

This is a great recipe! The broth was a little salty because of the cubes, so next time I will add another cup of water. Didn't have corn starch, so I used flour - and the chunks of flour that gathered made little yummy dumplings. VERY VERY EASY!!!!!!!!!!!

—JEDIRACHAEL

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Jan 25, 2004

This recipe was easy and delicious. I would find soya sauce too powerful for this dish... so throwing in some green onions and ginger instead did the trick. The second time I made it I added mushrooms, which was a good complimentary texture to the egg.

—STEFANIE77

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Jan 25, 2004

Yumm how easy was this!!! I made a double batch and its all gone..lol I didnt have onion flakes so I just cut up some onion..turned out wonderful with chopped green onion on top.. will make again and again...m

—Lil'MadSavy

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Aug 13, 2006

This was an absolutely delicious recipe. It was a huge hit with my whole family, including my 1 year old! Thank you! I will definately make this again and sure to pass it on to my sister!

—Daiziemae

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Jan 25, 2004

This was pretty good. I used chicken stock. Much better than bullions.

—ALETA14

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Jan 25, 2004

VERY quick and easy! My kids who don't like soup raved over it.

—BLMESSNER

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Nutrition

Calories
56 kcal
3%

Carbohydrates
3.9 g
1%

Cholesterol
106 mg
35%

Fat
2.7 g
4%

Fiber
0.1 g
< 1%

Protein
4 g
8%

Sodium
1188 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg Drop Soup I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 56
** Calories from Fat: 24

% Daily Value *
** Total Fat 2.7g 4 %
** Saturated Fat 0.8g 4 %
** Cholesterol 106mg 35 %
** Sodium 1188mg 48 %
** Potassium 70mg 2 %
** Total Carbohydrates 3.9g 1 %
** Dietary Fiber 0.1g < 1 %
** Protein 4g 8 %
** Sugars 0.5g
** Vitamin A 3 %
** Vitamin C 1 %
** Calcium 3 %
** Iron 7 %
** Thiamin 3 %
** Niacin 7 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.