Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Not satisfied with many of the egg drop soup recipes I have come across here and elsewhere, I decided to try coming up with my own. It's not the prettiest looking soup around, but it is closer in taste and substance to what I was looking for. I may add some sweet corn next time I make it to add a little sweetness to it.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.

    Advertisement
  • Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.

  • Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.

Nutrition Facts

65 calories; protein 4.5g; carbohydrates 4.5g; fat 3g; cholesterol 98mg; sodium 1003.6mg. Full Nutrition
Advertisement