Egg Drop Soup II Recipe -
Egg Drop Soup II Recipe

Egg Drop Soup II

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"This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
  2. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2003

I had tried another egg drop soup recipe that called for soy sauce and vinegar and I liked this one better. I did double the eggs and green onions. It was soooo awesome and a huge hit!

Most Helpful Critical Review
Nov 27, 2007

This is a pretty good base, but I think what the reviewers are generally looking for is the taste of egg drop soup from a chinese restaurant. To get that flavor, you need to add a few drops of sesame oil.

Sep 05, 2008

Fast and simple recipe. This soup is tastier than the ones served at Chinese Buffets -- it doesn't have a "yolky" flavor. For improved flavor, you may want to use bouillon broth (instead of canned broth) and add 1 teaspoon soy sauce and 1/4 teaspoon sesame oil. == TIP: to make long, not-so-thin egg laces, make sure the beaten egg is not frothy prior to pouring it in a slow, but steady stream in the boiling broth.

Mar 18, 2005

I use pretty much the same recipe only what i do is i will add the white part of the scallions while the soup is cooking and then save the greens to garnish once done, also add a teaspoon of soy sauce to bring the flavor out really well, little pepper goes well too.

Mar 01, 2007

Fantastic!!! I absolutely loved it!!!! I changed the recipe a bit though.... I added 2 eggs insted of 1... half a cube of chicken bouillon... 1 shake of Mrs. Dash tablesalt... 1 cup of water... an extra tablespoon of cornstarch... and a few shakes of black pepper... this recipe is very very easy to make!! and tastes fantastic!!

Sep 18, 2006

Overall this was a good base soup to start with, needed some extra flavoring. We added ginger and green onions to the soup. Also needed to at least a full 3tbs of cornstarch to make it as thick as my local resturant. Will make this again

Jul 12, 2007

I'll give the recipe the benefit of the doubt, because the other reviewers said it was good. But, as I learned, DO NOT use egg substitute (i.e. better than eggs). I cannot begin to explain what the broth did.

Feb 02, 2003

this soup is extremely good and very quick to make. I followed reviews and added 2 eggs rather then one. It turned out excellant. Thanks PATSY


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  • Calories
  • 26 kcal
  • 1%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 18 mg
  • < 1%

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

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