Five Ingredient Easy Egg Drop Soup Recipes

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EASY EGG DROP SOUP



Easy Egg Drop Soup image

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

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

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

EGG DROP SOUP



Egg Drop Soup image

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

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

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.

EASY CHINESE EGG DROP SOUP



Easy Chinese Egg Drop Soup image

Egg drop soup is an Eastern comfort food that is a staple in Chinese restaurants and is simple to make with just three ingredients.

Provided by Liv Wan

Categories     Side Dish     Appetizer     Soup

Time 15m

Yield 4

Number Of Ingredients 6

4 cups chicken broth (or stock, or vegetable broth)
2 large eggs (lightly beaten)
1/4 teaspoon white pepper
Salt (to taste)
Optional: sesame oil
Garnish: 1 to 2 spring onions (finely chopped)

Steps:

  • Gather the ingredients.
  • In a wok or saucepan, bring the 4 cups of chicken broth or stock to a boil. Very slowly, pour in the lightly beaten eggs in a steady stream.
  • To make shreds, stir the egg rapidly in a clockwise direction as you pour for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
  • Add the pepper, salt, and sesame oil if using. Pour into bowls and garnish with spring onion.

Nutrition Facts : Calories 54 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 1106 mg, Sugar 1 g, Fat 3 g, ServingSize 3-4 Cups (3-4 Servings), UnsaturatedFat 0 g

EASY EGG DROP SOUP RECIPE - (4.4/5)



Easy Egg Drop Soup Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 10

2 (14.5 oz) cans reduced sodium chicken broth*
1/2 cup water, divided
1/4 teaspoon chicken bouillon granules
pinch ground ginger
light shake ground white pepper
2 tablespoons chopped chives or green onions (I used dried)
1 1/2 tablespoons cornstarch
1 - 2 eggs (I used 1 Jumbo)
1/4 teaspoon soy sauce
1/4 teaspoon kosher salt

Steps:

  • *Note: If you don't have canned chicken broth on hand, you can make it using chicken bouillon and water as directed on bouillon container. In a 2-qt. saucepan, bring the 2 cans chicken broth and 1/4 cup water to a boil over medium-high heat. Add the bouillon granules, ginger, white pepper, and chives (or green onions). Reduce the heat to medium. In a small bowl, whisk the cornstarch together with the remaining 1/4 cup water until combined. Gradually, whisk the cornstarch mixture into the broth. Whisk the eggs in a small bowl. Pouring in a thin stream, slowly add the eggs to the boiling soup using a whisk or fork in a clockwise motion. (You may not need all of the beaten egg, just enough for desired amount of egg "threads" ). Remove from heat and add the soy sauce and kosher salt, keeping in mind that the broth and soy sauce are salty so just add to taste. Pour into bowls and serve hot.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)



Egg Drop Soup (Better than Restaurant Quality!) image

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

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

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

EASY HOT AND SOUR EGG DROP SOUP



Easy Hot and Sour Egg Drop Soup image

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

Provided by easy cooking

Categories     Asian

Time 23m

Yield 2 serving(s)

Number Of Ingredients 10

5 cups water
1 tablespoon cornstarch
2 tablespoons onion soup mix
1 tablespoon chicken soup powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ketchup
2 slices green peppers, slice so that it is round circles
3 -4 slices green chili peppers, depending on how spicy it is
1 egg, beaten

Steps:

  • Heat water and cornstarch together.
  • stir till cornstarch is dissolved.
  • add all ingredients except for the the last three.
  • bring to a boil and reduce to a simmer.
  • cook about 10 min till onions in soup mix begin to soften.
  • add green pepper and chile.
  • continue to simmer another 5-10 minute.
  • while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
  • continue to simmer until egg is no longer raw.
  • ENJOY!

Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 1238.4, Carbohydrate 6, Fiber 0.6, Sugar 1.4, Protein 3.5

EGG DROP SOUP



Egg Drop Soup image

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

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

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

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