Deluxe Egg Drop Soup Recipes

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DELUXE EGG DROP SOUP



Deluxe Egg Drop Soup image

Not satisfied with many of the egg drop soup recipes I have come across here and elsewhere, I decided to try coming up with my own. It's not the prettiest looking soup around, but it is closer in taste and substance to what I was looking for. I may add some sweet corn next time I make it to add a little sweetness to it.

Provided by meangenedrlove

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 cups chicken broth, divided
¼ cup matchstick-cut carrots
1 tablespoon matchstick-cut fresh ginger
2 green onions, thinly sliced with white and green parts separated
2 teaspoons cornstarch
½ cup shredded cabbage
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.
  • Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.
  • Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.

Nutrition Facts : Calories 64.8 calories, Carbohydrate 4.5 g, Cholesterol 98 mg, Fat 3 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 0.8 g, Sodium 1003.6 mg, Sugar 2.1 g

EGG DROP SOUP



Egg Drop Soup image

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings (3 cups).

Number Of Ingredients 5

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced

Steps:

  • In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

EGG DROP SOUP



Egg Drop Soup image

I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.

Provided by Darlene Summers

Categories     Chinese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

3 cups chicken broth
1/2 teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
1 egg (slightly beaten)
1 scallion, with tops, finely chopped

Steps:

  • Bring chicken broth to a boil in soup pot.
  • Add 1/2 teaspoon salt & mix.
  • Combine water and cornstarch; stir into boiling broth.
  • Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
  • Garnish with scallion.

Nutrition Facts : Calories 112, Fat 4.5, SaturatedFat 1.4, Cholesterol 93, Sodium 1738.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.3, Protein 10.7

EGG DROP SOUP



Egg Drop Soup image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 cups chicken stock
3 large egg whites, beaten
3 scallion greens, trimmed, finely sliced

Steps:

  • In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

EGG DROP SOUP



Egg Drop Soup image

Number Of Ingredients 6

2 (14-ounce) cans chicken broth or 2 cups boiling water into which 4 chicken bouillon cubes have been dissolved
1/2 cup water chestnut diced
1 tablespoon cornstarch
2 1/2 tablespoons water cold
1/4 cup green onion cut in 1/4 -inch pieces
1 egg slightly beaten

Steps:

  • Bring chicken broth to boiling in large saucepan. Add water chestnuts and cook for another 1/2 minute. Dissolve cornstarch in cold water. Add some hot soup to cornstarch mix stir cornstarch into soup in saucepan. Stir until soup thickens. Add onion. Remove from heat and slowly pour in egg while stirring gently.

Nutrition Facts : Nutritional Facts Serves

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