This meal comes together quickly and easily and tastes great. One small (7 to 8 ounce) can of creamed corn can be added instead of the egg to this soup to give a bit more flavor.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 1 tablespoon cornstarch
- 1 egg, lightly beaten
- 2 tablespoons chopped green onion
Instructions
- In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
- Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
Nutrition Facts
| Calories | 27 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 18 mg |
| Sugars | 0 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe !!! I double it and finish it with a little toasted sesame oil.
Great base to start with! I’ve made this a few times and I’ve finally figured out what it needed! I added an extra tablespoon of corn starch and used 3 eggs. Garnished with green onions and a dash of pepper. WOW – better than the Chinese buffet soup!! Love love LOVE!! Pro tip – for bigger egg pieces, stir the broth until a slow cyclone starts. Then slowly pour in your beaten eggs. I don’t stir them at all, I just let the slow cyclone be the stirring. Best egg pieces ever!
Great, easy and simple
Simple and convenient to make. Not as salty as restaurant- style, which is great. It was not as thick as some that I’ve eaten from restaurants, as well.
I used the chicken broth you get in a carton instead of the canned broth. I just used the same amount that the recipe called for. I also followed some of the other suggestions in that I used 2 tbsp corn starch, used the white bulb of the onion in the soup as it cooked and used the greens as garnish, pepper, and finally I used 2 eggs instead of one. It came out delicious. I will definitely make it again. Yum.
Excellent soup
It’s a really good recipe, I enjoy it very much! Although, next time I’m going to add the green onion before the egg to add more of its flavor to the broth and some pepper to give it a little kick. Yeah, I’m gonna do that. Super delicious.
Instead of canned chicken broth, I used 2 cups of water and a Knorr bouillon cube. When that came to a boil, I added 2 TB fine noodles and cooked them for 10 min. Then I dropped the beaten egg into the simmering broth. No cornstarch. Tasty. This way that I make it is comfort food for sore throats in the wintertime.
Made this using a home made vegetable stock without the green onions. I used 3 eggs instead of 1 turned out pretty well, I definitely see the need for the green onions next time.
Doesn’t work
Great recipe! I did as someone else had said and added a few drops of sesame oil. That made all the difference!
was easy and great
Love eggdrop soup don’t really need the corn starch and if its to salty add alittle sugar …. Those of u who like the crouton strips on top jus cut wonton wraps in strips and fry.taste great…
Just adding a side note, the crunchy things that they give you at restaurants to put in this soup are fried wontons. You can buy them at the grocery store and just cut them into strips and deep fry them or bake them in a pan with cooking spray at 350 for 20 min. You can always of course make your own wonton dough from scratch: http://allrecipes.com/recipe/wonton-wrappers/
Right before the egg drop I went ahead and added approximately two more tablespoons of cornstarch (mixed in a little cold water before adding of course) because the broth was looking thinner than I liked. I also increased the quantity of eggs up to 2. It came out perfect. If you like a thinner soup, stick with the original recipe. If you prefer a thicker soup, increase the cornstarch. I followed user suggestions and added a splash of soy sauce and sesame oil. Restaurant-quality indeed! Very well done.
Simple to make. Not bad, but not as good as Chinese restaurant soup either. Too thin, and too bland if prepared as is. Needs to be jazzed up with additional ingredients (ginger, soy sauce, black sesame oil, extra cornstarch, more green onions) to make it like a restaurant soup.
Quick and Easy I liked it
Very good, but needs to be a little thicker.
LIke others here, I added ginger, soy sauce sesame oil and added another egg. Super easy & very tasty!
This recipe is a good base. I added a litte sesame oil and soy sauce. I think that I will use a homemade stock the next time. I think that is the key to good egg drop soup.
This was a good base,but I added a few things to make it taste more like what I’m used to. I added a few drops of sesame oil, 2 eggs, & 2-3 sliced criminis. I fried a small white onion in stir fry oil until very crisp & topped each bowl w/them. Made all the difference!