*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the easiest egg drop soup I've made and it's good! I used a ratio of one can of chicken broth and 2 eggs to make it a little more filling. Green onion instead of minced was nice because it added color along with the taste. And I shook in a few drops of hot pepper sauce at the end along with the soy sauce. To make nicely shaped egg "shreds" in the soup, stir the broth in ONE direction. Slowly add the egg while stirring in that same direction.
This is a great recipe! The broth was a little salty because of the cubes so next time I will add another cup of water. Didn't have corn starch so I used flour - and the chunks of flour that gathered made little yummy dumplings. VERY VERY EASY!!!!!!!!!!!
This recipe was easy and delicious. I would find soya sauce too powerful for this dish... so throwing in some green onions and ginger instead did the trick. The second time I made it I added mushrooms which was a good complimentary texture to the egg.
Yumm how easy was this!!! I made a double batch and its all gone..lol I didnt have onion flakes so I just cut up some onion..turned out wonderful with chopped green onion on top.. will make again and again...m
Even though pretty good...I have had and made better. I love dried onion but I do believe it does not belong in this soup. And to get the egg right you should let it drizzle off a fork instead of just stirring it in. I think I'll pass on making this one again...but thanks.....
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