Five Ingredient Easy Egg Drop Soup Recipes

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Egg Drop Soup (Better than Restaurant Quality!) image

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Provided by Darren

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 10

Ingredients

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

Steps:

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g

FIVE INGREDIENT EASY EGG DROP SOUP

Five Ingredient Easy Egg Drop Soup image

I learned to make this soup in a Chinese cooking class back in the 1970's. I think its very easy and good. Our teacher showed us how to make this without a written recipe. It was one of those things he just whipped up to add as a side dish for a full Chinese meal.

Provided by Kathie Carr

Categories Other Soups

Time 20m

Number Of Ingredients 5

Ingredients

1 can(s) (10 3/4 ounces) condensed chicken broth
1 can(s) water (use soup can to measure)
2 Tbsp chopped green onion
2-3 tsp soy sauce
1 egg, slightly beaten

Steps:

1. Combine broth, water, green onion ( save a bit for garnish if desired), and soy sauce in a medium pan. Heat thoroughly. Whisk in egg quickly. Egg should break up into thin and small pieces as it cooks. Heat well, be sure egg is cooked, but do not boil. Serve hot.
2. OPTIONAL: You may add pepper, a little leftover chicken meat, and any veggies you like, possibly onion, peas, or carrot curls. Make it the way you like it.

EASY EGG DROP SOUP

Easy Egg Drop Soup image

This is great on a dreary day, or when your feeling a little under the weather

Provided by Ava

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 (49.5 fluid ounce) can chicken broth
1 bunch chopped green onions
¼ teaspoon white sugar
2 tablespoons soy sauce
3 tablespoons cornstarch
⅓ cup cold water
3 eggs
2 tablespoons cold water

Steps:

Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 8.4 g, Cholesterol 98.9 mg, Fat 3.2 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 1481.9 mg, Sugar 2.5 g

RESTAURANT STYLE EGG DROP SOUP

Restaurant Style Egg Drop Soup image

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.

Provided by W.J. Cory

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 cups chicken broth, divided
⅛ teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1 ½ tablespoons cornstarch
2 eggs
1 egg yolk

Steps:

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.
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.

Nutrition Facts : Calories 76 calories, Carbohydrate 4.2 g, Cholesterol 149.2 mg, Fat 4.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 1142.7 mg, Sugar 1.2 g

EGG DROP SOUP

Egg Drop Soup image

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings (3 cups).

Number Of Ingredients 5

Ingredients

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced

Steps:

In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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