No Recipe Recipe Simple Egg Drop Soup

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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 (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

THE EASIEST EGG DROP SOUP



The Easiest Egg Drop Soup image

I have no idea if this is even close to how Chinese restaurants actually make egg drop soup, but it tastes VERY similar. You will be shocked how simple this really is. My mom made this a lot and it was one of the first recipes I made myself. Feel free to throw in any leftover spinach, onions, etc. to this recipe.

Provided by QueenB3143

Categories     Asian

Time 12m

Yield 2 serving(s)

Number Of Ingredients 7

2 1/2 cups water
2 chicken bouillon cubes
2 eggs
1 pinch sugar
soy sauce
green onion, chopped (optional)
spinach leaves (optional)

Steps:

  • Boil water with boullien cubes until dissolved.
  • Crack eggs into a seperate bowl.
  • Whisk eggs with a fork until blended.
  • Slowly pour eggs into water, breaking up the pieces with a fork when they hit the water.
  • Eggs will cook immediatley once in the water.
  • Turn heat on stove to medium/low.
  • Add pinch of sugar, drop or two of soy sauce and optional veggies.
  • Stir.
  • Spoon into bowl and serve.

Nutrition Facts : Calories 84.2, Fat 5.5, SaturatedFat 1.7, Cholesterol 212, Sodium 819.4, Carbohydrate 1.1, Sugar 1.1, Protein 7

REAL EASY AND REAL TASTY EGG DROP SOUP



Real Easy and Real Tasty Egg Drop Soup image

Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan. I've removed the optional msg from the recipe, as I so rarely use it anyway.

Provided by Rachel P

Categories     Chinese

Time 12m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
4 cups chicken broth
2 teaspoons very finely chopped fresh ginger
1/4 cup chopped scallion
3 eggs, beaten
2 tablespoons soy sauce
2 tablespoons sesame oil

Steps:

  • Mix cornstarch and cold water in a small bowl. Set aside.
  • Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
  • Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
  • Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
  • Stir in soy sauce, and sesame oil. Enjoy!

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