Egg Drop Soup Recipes

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RESTAURANT STYLE EGG DROP SOUP

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



Restaurant Style Egg Drop Soup image

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

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

EGG DROP SOUP

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



Egg Drop Soup image

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.

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

CHICKEN EGG-DROP SOUP

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 10



Chicken Egg-Drop Soup image

Steps:

  • Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
  • Photograph by Con Poulos

Nutrition Facts : Calories 206 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 176 milligrams, Sodium 320 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams

4 cups low-sodium chicken broth
1 1-inch piece ginger, thinly sliced
4 scallions, roughly chopped
2 tablespoons mirin (sweet rice wine) or dry sherry
1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes
1 teaspoon toasted sesame oil
4 tablespoons cornstarch
Kosher salt and freshly ground white pepper
3 large eggs, well beaten
1 small bunch watercress, tough stems removed

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

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



Egg Drop Soup (Better than Restaurant Quality!) image

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

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

EASY EGG DROP SOUP

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



Easy Egg Drop Soup image

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

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

ASIAN EGG DROP SOUP

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7



Asian Egg Drop Soup image

Steps:

  • Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.

4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste

EGG DROP SOUP

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 3



Egg Drop Soup image

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.

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

EGG DROP SOUP

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9



Egg Drop Soup image

Steps:

  • Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.
  • Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.

2 cups vegetable stock
4 shiitake mushrooms, sliced
3 ripe heirloom tomatoes, cored and chopped
2 eggs, lightly beaten
1 tablespoon light soy sauce
Sea salt and freshly ground white pepper
1 tablespoon cornstarch blended with 2 tablespoon cold water
1 teaspoon toasted sesame oil
1 scallion, thinly sliced

EGG DROP SOUP

This soup is very easy to make and very delicious. It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry. I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners. I think it would work just as nicely with beef broth.

Provided by Tamar Adler

Categories     dinner, lunch, side dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 13



Egg Drop Soup image

Steps:

  • Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer. Let cook for 20 minutes.
  • Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. Whisk eggs with remaining teaspoon cornstarch.
  • Whisk wine-cornstarch mixture into soup until combined. With the soup on a low simmer, stir once with a spoon to make a slight current. Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons. Allow 10 seconds to set, then stir gently to break them up as you like.
  • Top thickly with scallions and ground pepper, and serve.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 785 milligrams, Sugar 5 grams, TransFat 0 grams

4 cups chicken stock
1/2 cup water
1 clove garlic, sliced
12 sprigs cilantro
1 3-to-4-inch piece of ginger, sliced
20 or so peppercorns
1 pinch dried shrimp or scallops (optional)
Salt
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon Shaoxing wine or dry sherry
2 eggs
4 scallion stalks, white and light green parts, sliced thinly on a bias
Freshly ground white or black pepper

EGG-DROP SOUP

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



Egg-Drop Soup image

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

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)

EGG DROP SOUP II

This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg.

Provided by Patsy

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 4

Number Of Ingredients 4



Egg Drop Soup II image

Steps:

  • 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 26.5 calories, Carbohydrate 2.1 g, Cholesterol 46.5 mg, Fat 1.2 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 18.2 mg, Sugar 0.2 g

2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons chopped green onion

EGG DROP SOUP

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



Egg Drop Soup image

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

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

EGG DROP SOUP

Make and share this Egg Drop Soup recipe from Food.com.

Provided by Joy Boss

Categories     Clear Soup

Time 20m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 5



Egg Drop Soup image

Steps:

  • Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
  • Stir green onions into eggs.
  • Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
  • Makes about 3 cups deb

Nutrition Facts : Calories 88.4, Fat 4.6, SaturatedFat 1.4, Cholesterol 124, Sodium 1569.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.9, Protein 9.2

3 cups chicken broth
1 teaspoon salt
1 dash white pepper
1 medium green onion, chopped (with top)
2 eggs, slightly beaten

ONE-EGG EGG DROP SOUP

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



One-Egg Egg Drop Soup image

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

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

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