This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

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Ingredients

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

Directions

Instructions Checklist
  • Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

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  • In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

76 calories; 4.9 g protein; 4.2 g carbohydrates; 149.2 mg cholesterol; 1142.7 mg sodium. Full Nutrition

Reviews (793)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2004
HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Bring broth to a boil with 1T sherry, 1T soy sauce, 2 scallions cut in 1 inch pieces, 1-1 inch piece of fresh ginger, 1 clove garlic crushed. Let steep a few minutes to flavor broth. Remove garlic, ginger and scallions. Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so). If you add eggs before it's thickened the eggs will puff when cooked and will not cook to ribbons (like restaurant style). Garnish with finely sliced scallions if desired and crispy noodles. Yummy! Will fulfill that takeout craving. Read More
(1669)

Most helpful critical review

Rating: 2 stars
06/17/2006
I followed the recipe exactly and I don't know what went wrong. This soup ended up being terrible and the ginger completely overpowered everything. It also tastes nothing like our local chinese restaurant. I will continue my search for an enjoyable Egg Drop Soup and never make this recipe again. Read More
(71)
1061 Ratings
  • 5 star values: 721
  • 4 star values: 229
  • 3 star values: 72
  • 2 star values: 22
  • 1 star values: 17
Rating: 5 stars
02/06/2004
HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Bring broth to a boil with 1T sherry, 1T soy sauce, 2 scallions cut in 1 inch pieces, 1-1 inch piece of fresh ginger, 1 clove garlic crushed. Let steep a few minutes to flavor broth. Remove garlic, ginger and scallions. Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so). If you add eggs before it's thickened the eggs will puff when cooked and will not cook to ribbons (like restaurant style). Garnish with finely sliced scallions if desired and crispy noodles. Yummy! Will fulfill that takeout craving. Read More
(1669)
Rating: 5 stars
02/06/2004
HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Bring broth to a boil with 1T sherry, 1T soy sauce, 2 scallions cut in 1 inch pieces, 1-1 inch piece of fresh ginger, 1 clove garlic crushed. Let steep a few minutes to flavor broth. Remove garlic, ginger and scallions. Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so). If you add eggs before it's thickened the eggs will puff when cooked and will not cook to ribbons (like restaurant style). Garnish with finely sliced scallions if desired and crispy noodles. Yummy! Will fulfill that takeout craving. Read More
(1669)
Rating: 5 stars
05/11/2006
This is yummy, and very close to what you can get from the restaurant. The only thing I change is to add the cornstarch before the eggs, so that the eggs cook in flat strings instead of puffy clumps. Thank you for the recipe! Read More
(956)
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Rating: 5 stars
03/04/2006
Excellent soup!! Tips: Eggs should be added LAST, after thickening soup. And, remove saucepan from heat before adding eggs. Add eggs slowly, stirring soup in clockwise direction with wooden spoon. A pinch of white pepper adds depth of flavor. This is truly like restaurant egg drop soup! Read More
(719)
Rating: 4 stars
09/17/2006
Very good recipe. I added about 1/3 c. each of chopped celery, shredded carrots and cabbage. I used 5 green onions rather than chives and added 1/2 tsp. black pepper. I will make this again...thank you W.J. Cory! Read More
(94)
Rating: 5 stars
01/21/2003
I added a tiny amount of soy sauce but realized that it made it too salty so I added more broth, onions, ginger, and eggs to make a larger batch. The soy sauce changed the color slightly but gave it a good taste. This had to be the best egg drop soup recipe that I have ever had and I have tried many. Terrific! Oh an I used bouillon cubes with water instead of canned broth. Don't know if this made a difference or not. Read More
(81)
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Rating: 5 stars
02/27/2007
This is as good as the restaurant's soup. Everyone in the family enjoyed this which is very unusual. My pickiest eater even ate this soup after fishing out the chives. She thought the egg was noodles and to get through dinner without a complaint we didn't tell her differently. Thank you for an easy yet wonderful recipe. (Not to mention a dinner without complaints!):) Read More
(77)
Rating: 2 stars
06/17/2006
I followed the recipe exactly and I don't know what went wrong. This soup ended up being terrible and the ginger completely overpowered everything. It also tastes nothing like our local chinese restaurant. I will continue my search for an enjoyable Egg Drop Soup and never make this recipe again. Read More
(71)
Rating: 5 stars
02/17/2006
Wow was I ever pleasantly surprised by this recipe. I have been searching for years for a good egg drop soup recipe and this is it. I would highly recommend drizzling some sesame seed oil into it and adding some mushrooms, mixed frozen veggies and diced water chestnuts and a pinch of white pepper....yum! Read More
(61)
Rating: 5 stars
05/11/2007
This recipe was awesome! Thanks so much! A KEEPER! My husband LOVES egg drop soup and this is superior to the others I tried. Big tip: I used the low sodium chicken broth to keep the salty taste other egg drop soups get down. I make often since it so easy-and a family favorite. If I don't have chicken broth on hand, I use 1 cup of water to 1 crushed chicken cube per serving as desired. Thanks so much! Read More
(61)