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My review
Egg Drop Soup (Better than Restaurant Quality!)
Darren
"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!"
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Ingredients
10 m servings 112 calsOriginal recipe yields 1 servings (1 cup)
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Directions
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Prep
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Ready In
- 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
Per Serving: 112 calories; 6.7 g fat; 4.8 g carbohydrates; 7.5 g protein; 191 mg cholesterol; 1396 mg sodium. Full nutrition
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Reviews
Read all reviews 369457 Ratings
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Most helpful positive review
8/3/2008
Wow! This soup was quick and easy, and best of all, it tasted great. It is very creamy with the corn starch and ratio of 1 egg per cup of broth. Thank you for a delicious recipe!
Most helpful critical review
10/24/2008
This didn't turn out so well for me, and tasted kinda blah. I don't think I'll try to make it again.
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8/3/2008
Wow! This soup was quick and easy, and best of all, it tasted great. It is very creamy with the corn starch and ratio of 1 egg per cup of broth. Thank you for a delicious recipe!
7/10/2008
Great recipe! The only thing I would change is the ground white pepper was way to much, try a 1/4 tsp of it. The 1/2 tsp made it a little too overpowering. But again, it does say optional. I...
6/24/2008
On a hot summer day, the last thing I expected to make tonight was soup. However, the craving fought long and hard and I finally gave in. I found myself searching AR for something quick, and wit...
11/2/2008
Great recipe! The sesame oil that the recipe called for seemed like a lot to me so I just put a few drops in. I also don't use chicken broth (I never can get through it all in time), instead I...
11/19/2008
I was really happy with what I wound up with. I was looking for something warm and cozy and as close to our local Chinese Restaurant as possible. This was a good pick. I made one adjustment, add...
3/1/2013
In my mind this was just perfect, a delicious prelude to the Korean Saewoo Bokkeumbap (Shrimp Fried Rice) that followed it. (recipe also from this site) I don't know what it is, specifically, t...
6/5/2008
This was so easy to make. I had never had egg drop soup and it was good. I didnt use the cornstarch or food coloring and I used green onion instead of chives.
11/29/2011
If you use low sodium, no fat broth - you can use the soy sauce without making it really salty! My favorite way to make a meal out of it is to add some shrimp sauteed in garlic and cabbage to t...