Restaurant Style Egg Drop Soup

SUBMITTED BY: W.J. Cory PHOTO BY: rltfox

"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."

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

READ REVIEWS (219)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Feb. 6, 2004 by MSFURIOUS1

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.

18 users found this review helpful

Reviewed on Feb. 27, 2007 by 4my4girls

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!) :)

10 users found this review helpful

Reviewed on May 11, 2006 by attilaskitchen

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!

8 users found this review helpful

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