Restaurant Style Egg Drop Soup Recipe -
Restaurant Style Egg Drop Soup Recipe
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Restaurant-Style Egg Drop Soup
This simple egg drop soup tastes like it came from your favorite restaurant. See more
  • READY IN 20 mins

Restaurant Style Egg Drop Soup

Recipe by  

"This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation...Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. 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.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2004

HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Bring broth to a boil with 1T sherry, 1T soy sauce, 2 scallions cut in 1 inch pieces, 1-1 inch piece of fresh ginger, 1 clove garlic crushed. Let steep a few minutes to flavor broth. Remove garlic, ginger and scallions. Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so). If you add eggs before it's thickened the eggs will puff when cooked and will not cook to ribbons (like restaurant style). Garnish with finely sliced scallions if desired and crispy noodles. Yummy! Will fulfill that takeout craving.

Most Helpful Critical Review
Jun 17, 2006

I followed the recipe exactly and I don't know what went wrong. This soup ended up being terrible and the ginger completely overpowered everything. It also tastes nothing like our local chinese restaurant. I will continue my search for an enjoyable Egg Drop Soup and never make this recipe again.

May 11, 2006

This is yummy, and very close to what you can get from the restaurant. The only thing I change is to add the cornstarch before the eggs, so that the eggs cook in flat strings instead of puffy clumps. Thank you for the recipe!

Mar 04, 2006

Excellent soup!! Tips: Eggs should be added LAST, after thickening soup. And, remove saucepan from heat before adding eggs. Add eggs slowly, stirring soup in clockwise direction with wooden spoon. A pinch of white pepper adds depth of flavor. This is truly like restaurant egg drop soup!

Sep 17, 2006

Very good recipe. I added about 1/3 c. each of chopped celery, shredded carrots and cabbage. I used 5 green onions rather than chives and added 1/2 tsp. black pepper. I will make this again...thank you W.J. Cory!

Jan 21, 2003

I added a tiny amount of soy sauce but realized that it made it too salty so I added more broth, onions, ginger, and eggs to make a larger batch. The soy sauce changed the color slightly but gave it a good taste. This had to be the best egg drop soup recipe that I have ever had and I have tried many. Terrific! Oh an I used bouillon cubes with water instead of canned broth. Don't know if this made a difference or not.

Feb 27, 2007

This is as good as the restaurant's soup. Everyone in the family enjoyed this, which is very unusual. My pickiest eater even ate this soup, after fishing out the chives. She thought the egg was noodles, and to get through dinner without a complaint, we didn't tell her differently. Thank you for an easy yet wonderful recipe. (Not to mention a dinner without complaints!) :)

May 10, 2007

This recipe was awesome! Thanks so much! A KEEPER! My husband LOVES egg drop soup and this is superior to the others I tried. Big tip: I used the low sodium chicken broth to keep the salty taste other egg drop soups get down. I make often since it so easy-and a family favorite. If I don't have chicken broth on hand, I use 1 cup of water to 1 crushed chicken cube per serving as desired. Thanks so much!


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  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 1143 mg
  • 46%

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

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