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More Popular Recipes

Restaurant-Style Egg Drop Soup

Recipe #191242 | 15 min | 5 min prep | SERVES 2 -4 (Change Servings)
(6) RATE IT NOW READ REVIEWS

KITTENCAL

RECIPE BY: KITTENCAL

I added in a small amount of soy sauce and some cayenne pepper, but that is optional, this is really good! You can double this recipe if desired!

Posted on: Oct 20, 2006

Print Recipe

Ingredients

  • 4 cups low sodium chicken broth, divided
  • 1/8 teaspoon dried ginger (or use fresh ginger)
  • 1 teaspoon fresh minced garlic (or to taste) (optional)
  • 2-3 tablespoons chopped fresh chives
  • salt
  • 1 1/2 tablespoons cornstarch
  • 2 egg
  • 1 egg yolk
  • black pepper (optional)

    • Directions

    1. 1
      Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
    2. 2
      Bring to a rolling boil.
    3. 3
      In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
    4. 4
      In another small bowl whisk the eggs and the egg yolk together until well combined.
    5. 5
      While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
    6. 6
      Once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
    7. 7
      Delicious!

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    Featured Reviews for This Recipe

    reviewer icon

    From: CPolencheck

    On Mar 16, 2008

    Good stuff kitten! I used only egg whites, cuz I'm a health nut. And I used fresh ginger and scallions instead of chives. I did add a few dashes of soy sauce. I love that this was flavorful without the massive amount of sodium in the real restaurant stuff.

    0 people found this review helpful

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    • reviewer icon

    From: DirtyPaws?

    On Jan 6, 2008

    My first atempt at egg drop soup and it came out really well. I think I may need some more practice 'dropping' the eggs but the taste was really good. I want to learn how to get the eggs to be long flat ribbons like at the restaraunts. Mine were small little specks and a few small chunks as I lost my grip a couple of times while 'drizzling.' For me this was the perfect consistency - I don't like it thick at all. I like more of a broth for egg drop soup. Oh, I too add soy sauce, but just to my bowl. I may come back to this review cuz I'll be practicing this one some more!

    0 people found this review helpful

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    • reviewer icon

    From: Chef~V

    On Dec 11, 2006

    This is soooo good! Thank you for sharing the recipe, sure beats the one i had. I've replaced it with this recipe, loved it! ~V

    1 person found this review helpful

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    • reviewer icon

    From: cookiedog

    On Dec 10, 2006

    Wow. This really tastes just like I ordered it from a restaurant. I used regular chicken broth, garlic, and substituted scallions for the chives. The ginger really makes this good. I'll be making this again and again!

    1 person found this review helpful

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    • Read all 6 reviews
    Nutrition Facts

    Serving Size 1 (548g)

    Recipe makes 2 servings

    Calories 199
    Calories from Fat 89 (44%)
    Amount Per Serving %DV
    Total Fat 9.9g 15%
    Saturated Fat 3.1g 15%
    Monounsaturated Fat 4.1g
    Polyunsaturated Fat 1.6g
    Trans Fat 0.0g
    Cholesterol 305mg 101%
    Sodium 218mg 9%
    Potassium 498mg 14%
    Total Carbohydrate 12.1g 4%
    Dietary Fiber 0.1g 0%
    Sugars 1.1g
    Protein 17.2g 34%
    Vitamin A 484mcg 9%
    Vitamin B6 0.2mg 7%
    Vitamin B12 1.3mcg 21%
    Vitamin C 1mg 2%
    Vitamin E 0mcg 2%
    Calcium 58mg 5%
    Iron 2mg 12%

    detailed view...

    how is this calculated?

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