Real Egg Drop Soup Recipes

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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

This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.

Provided by Bill

Categories     Soups and Stocks

Time 15m

Number Of Ingredients 9

4 cups chicken stock ((about 1 liter, organic or homemade preferred!))
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon white pepper
1/2 teaspoon turmeric
3 tablespoons cornstarch ((mixed with 1/3 cup water))
3 eggs ((lightly beaten))
1 scallion ((chopped))

Steps:

  • Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
  • Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
  • Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
  • Ladle the soup into bowls, top with scallions, and serve!

Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)



Egg Drop Soup (Better than Restaurant Quality!) image

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Provided by Darren

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 10

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

Steps:

  • In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g

EASY EGG DROP SOUP



Easy Egg Drop Soup image

This is great on a dreary day, or when your feeling a little under the weather

Provided by Ava

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 (49.5 fluid ounce) can chicken broth
1 bunch chopped green onions
¼ teaspoon white sugar
2 tablespoons soy sauce
3 tablespoons cornstarch
⅓ cup cold water
3 eggs
2 tablespoons cold water

Steps:

  • Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
  • Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 8.4 g, Cholesterol 98.9 mg, Fat 3.2 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 1481.9 mg, Sugar 2.5 g

RESTAURANT STYLE EGG DROP SOUP



Restaurant Style Egg Drop Soup image

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.

Provided by W.J. Cory

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 7

4 cups chicken broth, divided
⅛ teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1 ½ tablespoons cornstarch
2 eggs
1 egg yolk

Steps:

  • 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.

Nutrition Facts : Calories 76 calories, Carbohydrate 4.2 g, Cholesterol 149.2 mg, Fat 4.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 1142.7 mg, Sugar 1.2 g

ONE-EGG EGG DROP SOUP



One-Egg Egg Drop Soup image

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!

Provided by Fei Fei

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 egg
¼ teaspoon salt
2 tablespoons tapioca flour
¼ cup cold water
4 cups chicken broth
⅛ teaspoon ground ginger
⅛ teaspoon minced fresh garlic
2 tablespoons chopped green onion
¼ teaspoon Asian (toasted) sesame oil
1 pinch white pepper

Steps:

  • Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
  • Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 5 g, Cholesterol 51.5 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 1124 mg, Sugar 1.2 g

REAL EASY AND REAL TASTY EGG DROP SOUP



Real Easy and Real Tasty Egg Drop Soup image

Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan. I've removed the optional msg from the recipe, as I so rarely use it anyway.

Provided by Rachel P

Categories     Chinese

Time 12m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
4 cups chicken broth
2 teaspoons very finely chopped fresh ginger
1/4 cup chopped scallion
3 eggs, beaten
2 tablespoons soy sauce
2 tablespoons sesame oil

Steps:

  • Mix cornstarch and cold water in a small bowl. Set aside.
  • Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
  • Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
  • Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
  • Stir in soy sauce, and sesame oil. Enjoy!

THE EASIEST EGG DROP SOUP



The Easiest Egg Drop Soup image

I have no idea if this is even close to how Chinese restaurants actually make egg drop soup, but it tastes VERY similar. You will be shocked how simple this really is. My mom made this a lot and it was one of the first recipes I made myself. Feel free to throw in any leftover spinach, onions, etc. to this recipe.

Provided by QueenB3143

Categories     Asian

Time 12m

Yield 2 serving(s)

Number Of Ingredients 7

2 1/2 cups water
2 chicken bouillon cubes
2 eggs
1 pinch sugar
soy sauce
green onion, chopped (optional)
spinach leaves (optional)

Steps:

  • Boil water with boullien cubes until dissolved.
  • Crack eggs into a seperate bowl.
  • Whisk eggs with a fork until blended.
  • Slowly pour eggs into water, breaking up the pieces with a fork when they hit the water.
  • Eggs will cook immediatley once in the water.
  • Turn heat on stove to medium/low.
  • Add pinch of sugar, drop or two of soy sauce and optional veggies.
  • Stir.
  • Spoon into bowl and serve.

Nutrition Facts : Calories 84.2, Fat 5.5, SaturatedFat 1.7, Cholesterol 212, Sodium 819.4, Carbohydrate 1.1, Sugar 1.1, Protein 7

EGG-DROP SOUP



Egg-Drop Soup image

Whether starter or your whole meal, this egg-drop soup hits the spot.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 8

2 cans reduced sodium chicken broth (14.5 ounces each)
3 cups water
4 teaspoons soy sauce
2 teaspoons grated fresh ginger
8 ounces snow peas, cut into 1/2-inch pieces
1 1/2 cups bean sprouts
3 lightly beaten large eggs
Rice vinegar, sesame oil, and scallions (for seasoning)

Steps:

  • In a large saucepan, bring chicken broth, water, soy sauce, and ginger to a boil. Add snow peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2 to 3 minutes.
  • While stirring slowly in one direction, pour beaten eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with rice vinegar, sesame oil, and scallions as desired.

Nutrition Facts : Calories 114 g, Fat 5 g, Fiber 1 g, Protein 9 g

TRADITIONAL EGG DROP SOUP



Traditional Egg Drop Soup image

This is one of the simplest soups there is. But it is so comforting. I like that this one doesn't taste as thick and slimey. Why order from a Chinese Restaurant when you can do it quicker and better at home?

Provided by Bellinda

Categories     Very Low Carbs

Time 22m

Yield 4 serving(s)

Number Of Ingredients 4

6 cups chicken broth
1/2 tablespoon grated fresh ginger or 1 teaspoon powdered ginger
3 eggs, beaten
1 tablespoon scallion, finely sliced

Steps:

  • Bring broth and ginger to a boil.
  • Whisk in beaten eggs. Cook for 1-2 more minutes.
  • Add scallions, stir.
  • Serve steaming hot.
  • You could add soy sauce to taste at the table.
  • You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.

Nutrition Facts : Calories 113.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 158.6, Sodium 1197.6, Carbohydrate 1.9, Fiber 0.1, Sugar 1.4, Protein 12

REAL EGG DROP SOUP



Real Egg Drop Soup image

This soup is the best on recipe zaar..I have tried many egg drop soups and finally figured out the trick to the soup...

Provided by Nurturing

Categories     Stocks

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

3 cups water
3 teaspoons wylers broth seasoning
1 teaspoon salt
2 egg whites
3 tablespoons milk
1/2 cup green onion
1 dash pepper

Steps:

  • Add 3 cups water to a pot, and 3 teaspoons of broth seasoning.
  • Add salt and pepper in the broth.
  • Set heat on high.
  • Crack two eggs, and pour into your hand over a bowl. Let the egg white drop into bowl.The yolk should be in your hand not busted.Repeat with another egg.Once done add 3 tablespoons of milk in egg whites.Stir together.
  • Once the broth starts to boil, add your egg whites in, dump the whole bowl in, immediately stirring with a fork constantly until whites form shreds. Once shreds have formed shut off the stove -- Enjoy --
  • This should not come out like scramble eggs like the other recipes I tried on zaar. This is real thing--even looks same as restaurants.

Nutrition Facts : Calories 26.6, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 826.6, Carbohydrate 2.1, Fiber 0.4, Sugar 0.5, Protein 3.2

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