Five Ingredient Easy Egg Drop Soup Recipes

FIVE INGREDIENT EASY EGG DROP SOUP

I learned to make this soup in a Chinese cooking class back in the 1970's. I think its very easy and good. Our teacher showed us how to make this without a written recipe. It was one of those things he just whipped up to add as a side dish for a full Chinese meal.

Provided by Kathie Carr

Categories Other Soups

Time 20m

Number Of Ingredients 5

Five Ingredient Easy Egg Drop Soup image

Steps:

1. Combine broth, water, green onion ( save a bit for garnish if desired), and soy sauce in a medium pan. Heat thoroughly. Whisk in egg quickly. Egg should break up into thin and small pieces as it cooks. Heat well, be sure egg is cooked, but do not boil. Serve hot.
2. OPTIONAL: You may add pepper, a little leftover chicken meat, and any veggies you like, possibly onion, peas, or carrot curls. Make it the way you like it.

Ingredients

1 can(s) (10 3/4 ounces) condensed chicken broth
1 can(s) water (use soup can to measure)
2 Tbsp chopped green onion
2-3 tsp soy sauce
1 egg, slightly beaten

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

Ingredients

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

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.

Ingredients

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

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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.

Five Ingredient Easy Egg Drop Soup Recipes

FIVE INGREDIENT EASY EGG DROP SOUP

I learned to make this soup in a Chinese cooking class back in the 1970's. I think its very easy and good. Our teacher showed us how to make this without a written recipe. It was one of those things he just whipped up to add as a side dish for a full Chinese meal.

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!

EGG DROP SOUP

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