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Egg Drop Soup II

"This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg."
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Ingredients

servings 26 cals
Original recipe yields 4 servings

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Directions

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  1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
  2. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

Nutrition Facts


Per Serving: 26 calories; 1.2 g fat; 2.1 g carbohydrates; 1.6 g protein; 46 mg cholesterol; 18 mg sodium. Full nutrition

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Reviews

Read all reviews 192
  1. 259 Ratings

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Most helpful positive review

I had tried another egg drop soup recipe that called for soy sauce and vinegar and I liked this one better. I did double the eggs and green onions. It was soooo awesome and a huge hit!

Most helpful critical review

This is a pretty good base, but I think what the reviewers are generally looking for is the taste of egg drop soup from a chinese restaurant. To get that flavor, you need to add a few drops of s...

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This is a pretty good base, but I think what the reviewers are generally looking for is the taste of egg drop soup from a chinese restaurant. To get that flavor, you need to add a few drops of s...

I had tried another egg drop soup recipe that called for soy sauce and vinegar and I liked this one better. I did double the eggs and green onions. It was soooo awesome and a huge hit!

Fast and simple recipe. This soup is tastier than the ones served at Chinese Buffets -- it doesn't have a "yolky" flavor. For improved flavor, you may want to use bouillon broth (instead of cann...

I use pretty much the same recipe only what i do is i will add the white part of the scallions while the soup is cooking and then save the greens to garnish once done, also add a teaspoon of soy...

Fantastic!!! I absolutely loved it!!!! I changed the recipe a bit though.... I added 2 eggs insted of 1... half a cube of chicken bouillon... 1 shake of Mrs. Dash tablesalt... 1 cup of water......

Overall this was a good base soup to start with, needed some extra flavoring. We added ginger and green onions to the soup. Also needed to at least a full 3tbs of cornstarch to make it as thick ...

I'll give the recipe the benefit of the doubt, because the other reviewers said it was good. But, as I learned, DO NOT use egg substitute (i.e. better than eggs). I cannot begin to explain wha...

this soup is extremely good and very quick to make. I followed reviews and added 2 eggs rather then one. It turned out excellant. Thanks PATSY

This was a quick and easy lunch for me, but I don't think it tasted anything like our local chinese restaurant soup. I also used two eggs and some of my own seasonings to jazz it up a bit. I'll ...