-
-
My review
Restaurant Style Egg Drop Soup
W.J. Cory
"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."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 76 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 76 kcal
-
- 4%
- Fat:
- 4.1 g
-
- 6%
- Carbs:
- 4.2g
-
- 1%
- Protein:
- 4.9 g
-
- 10%
- Cholesterol:
- 149 mg
-
- 50%
- Sodium:
- 1143 mg
-
- 46%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * 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.
Directions
Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Share
Reviews
Read all reviews 653862 Ratings
-
-
-
-
-
Most helpful positive review
2/6/2004
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 crus...
Most helpful critical review
6/17/2006
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 ...
Most helpful
Most positive
Least positive
Newest
2/1/2003
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 crus...
5/11/2006
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 c...
3/4/2006
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 spoo...
9/17/2006
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.....
11/14/2002
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 gav...
2/27/2007
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 w...
6/17/2006
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 ...
1/9/2007
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 tas...