"Trust me, one egg is enough to make a sumptuous Egg Drop Soup! The problem I find with egg drop soup recipes is that the timing for the egg drop is never right, so the egg never separates into true ribbons. My Chinese father taught me the trick to this soup, which I now pass to you!" — Fei Fei
Watch video tips and tricks
minced fresh garlic
chopped green onion
Asian (toasted) sesame oil
This is a wonderful recipe!! I, too, used cornstarch, because I did not have tapioca flour on hand. This satisfied my craving. Thanks!! =-D
Good flavor, but the tapioca starch made a texture that I personally don't care for. The family liked it, but like cornstarch version better.
i didn't use the tapioca flour, used cornstarch instead, but it wuz still delicious. tasted just like the restaurant. i also used a drop or two of yellow food coloring to make it a little bit brighter.
This was great! The sesame oil really made it for me. Mmm. I used chicken stock instead of broth (it was what was on hand) and chives instead of green onion (also what was on hand). I also added an extra egg because I'm recovering from an operation and need extra protein. Excellent recipe! I'll definitely be eating the leftovers today.
Perfect. Far better than the too thick artificial yellow soup you get out. I followed the directions as noted and made beautiful egg ribbons that were delicate and abundent. I used cornstarch instead of tapioca flour because that is what I had but I will make this again with tapioca flour to note what the difference is. I used the sesame oil and thought the amount called for was just right. Use quality chicken broth for a delicious and quick satisfying pot of wholesome healthy soup. Very nice recipe Fei Fei, thanks for sharing!
This was really good. I used homemade chicken bone broth and a local free range egg, I did use the tapioca flour (my son is allergic to cornstarch and the rest of us do not care to eat genetically modified foods) and I wouldn't change a thing. I liked it with the sesame oil on top, but it is good without as well. I did need to add a little salt because my broth didn't contain salt. But I wouldn't think you would need to add salt if you use storebought broth. Thanks for the great (and super healthy) recipe!
This was pretty close to the restaurant ones except I used cornstarch and added a little soy sauce for taste. Thanks for the recipe!
Was salty, but may be because we used bullion cubes.
* Percent Daily Values are based on a 2,000 calorie diet.
One-Egg Egg Drop Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 36
** Calories from Fat: 14
Watch a firehouse cook make egg drop soup for the crew.
This simple egg drop soup tastes like it came from your favorite restaurant.
See how to make restaurant-quality egg drop soup.