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
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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.

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  • 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
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/25/2016
I doubled the batch added a pinch of scotch bonnet hot sauce (Sriracha will do) and DEFINITELY used light brown not black soy and No pepper.. The store did not have any bok choy so I had to settle for fresh brussels sprouts... Believe it or not?? The peeled leaves of a few worked perfectly and were not too strong in flavor. I used a whole carrot and shredded instead of julienne. I also used 1 large clove of garlic and added a pinch of basil. I polished it off with 3 eggs instead of 2 and gave it a touch of pepper spiced vinegar ( rice vinegar preferred ). It was magnificent.. This recipe is very good but has some development needed. Read More
(1)

Most helpful critical review

Rating: 2 stars
04/22/2016
Tastes good but too much stuff in it for me. I would rather have the simpler version. Read More
(1)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/01/2016
I used spinach instead of cabbage because I had it on hand tastes wonderful. Read More
(1)
Rating: 4 stars
02/24/2016
I doubled the batch added a pinch of scotch bonnet hot sauce (Sriracha will do) and DEFINITELY used light brown not black soy and No pepper.. The store did not have any bok choy so I had to settle for fresh brussels sprouts... Believe it or not?? The peeled leaves of a few worked perfectly and were not too strong in flavor. I used a whole carrot and shredded instead of julienne. I also used 1 large clove of garlic and added a pinch of basil. I polished it off with 3 eggs instead of 2 and gave it a touch of pepper spiced vinegar ( rice vinegar preferred ). It was magnificent.. This recipe is very good but has some development needed. Read More
(1)
Rating: 2 stars
04/22/2016
Tastes good but too much stuff in it for me. I would rather have the simpler version. Read More
(1)
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Rating: 5 stars
10/19/2015
I even chopped up two celery sticks and added them it was great will definitely be making this again Read More
(1)
Rating: 5 stars
10/30/2018
My daughter wanted Egg Drop Soup like the soup at her favorite Chinese restaurant. I used a dash of ground ginger in place of fresh ginger and added a dash of granulated garlic. I doubled the cabbage added frozen peas & reduced cornstarch to 1/2 tsp. It was just like the restaurant! I will definitely make this again! Read More
Rating: 5 stars
01/17/2016
I did not have ginger but without it was great Read More
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Rating: 4 stars
10/02/2016
I added a little fish sauce and grated garlic - yummy! Read More
Rating: 3 stars
07/14/2016
Came out really bland had to add lots of salt. Read More
Rating: 3 stars
12/06/2015
Very bland although that may have been the broth. Will add more carrots water chestnuts and mini corn next time as well as experiment with different broths. Read More
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