Community Pick
Egg Drop Soup (Restaurant Style)
"I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly."
photo by alenafoodphoto
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 cups chicken broth, divided
- 1⁄8 teaspoon ground ginger
- 2 tablespoons chopped fresh chives
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons cornstarch
- 4 eggs
- 1 egg yolk
directions
- 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.
Questions & Replies
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Reviews
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I have made this several times and failed to review or rate the recipe. The time has come the walrus said.......This is a wonderful soup. I had to use the billion cubes so I omitted the salt. I also cut back on the number of eggs as I only had two but it was fun watching them cook when they hit the hot broth. I am making this again tonight as I have a cold and it sounds so good. I'm adding shrimp, green onion and the last carrot(shredded). Thanks for a great recipe. -
Truly loved the simplicity of this recipe. The whole family loved this. I chose this recipe because of the ginger and was not disappointed, it brought a nice fresh flavor to the soup. I will use this recipe for years to come. Thanks for sharing it. -
I'll throw in my praise for this recipe. We all enjoyed it so much, and egg drop soup is one of my family's favorites. Usually we get big quart containers from a local buffet, but this is just as good, maybe better! I added sesame oil like some of the others just because I love the stuff. Thanks for a great recipe!
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I notice that a number of people are using Xanthan Gum as a thickening agent. What I don’t like about it is that it’s a fermented starch that can cause digestive problems and get “grainy’ under certain circumstances. What I’ve used at home and in the restaurant, is a product called Ultra-Tex. It can be used hot or cold, and it has a much better consistency and evenness than Xanthan Gum. -
This was yummy and Ketogenic diet friendly as long as thickening is done with xanthan gum.
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Tweaks
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The only thing I did a little differently was to use finely diced scallions, a pinch of white pepper, a 1/4 tsp. of ‘squeezable’ ginger, a drop of toasted sesame oil and a good splash of soy sauce.
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I thickened the soup using Xanthan gum powder. It's best to mix xanthan gum into a little bit of the broth before adding it to the soup just as you would use to do with a roux of flour and butter.
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Great recipe! In place of the salt, I added a dash or two of soy sauce (I beat that in with the eggs) and used a couple of scallions in place of the chives. I think the sesame oil would be nice too if I had thought to add it and might add twice as much ginger next time. Thanks so much for sharing such a tasty, easy to make recipe. -
Taste-tester approved! We used duck eggs and substituted dried parsley and a dash of garlic powder for the chives.
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Wonderful Egg Drop Soup! I made a few adjustments: used vegetable broth instead of chicken broth and omitted the salt, but it tastes just like the restaurants:) thanks so much for a great recipe!
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RECIPE SUBMITTED BY
OMG I need to update this picture of Chippie :o) He's aged and gotten more into shape over the last 5 years. Stay tuned Chocolate Lab lovers, the very handsome Chippie will return soon.
