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Egg Drop Soup

Egg drop soup - easy recipe with only 3 ingredients: eggs, tomatoes, and chicken broth. Quick egg drop soup recipe that takes 10 mins.  rasamalaysia.com

Egg Drop Soup Recipe

Prep Time: | Cook Time: | Total Time:
Egg drop soup – easy recipe with only 3 ingredients: eggs, tomatoes, and chicken broth. Quick egg drop soup recipe that takes 10 mins | rasamalaysia.com

Ingredients:

2 tablespoons corn starch
3 tablespoons water
1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
1/2 tomato, diced
3 dashes white pepper
1/2 teaspoon salt or to taste
2 large eggs, lightly beaten

Method:
In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.

Egg Drop Soup
Egg Drop Soup pictures (1 of 3)

Egg Drop Soup

Egg drop soup recipe. This egg drop soup calls for 3 ingredients: eggs, tomatoes, and chicken broth and takes 10 minutes to make this egg drop soup.

Egg drop soup - easy recipe with only 3 ingredients: eggs, tomatoes, and chicken broth. Quick egg drop soup recipe that takes 10 mins | rasamalaysia.com

Egg Drop Soup is a popular soup in the United States. However, I have never tasted a decent egg drop soup in the Chinese restaurants here, so much so that I dread and avoid it at all cost whenever I dine out. I frown at the sight of the goopy and MSG-laden soups served here. It all changed when I had Egg Drop Soup at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China.

The Egg Drop Soup served at Jesse was so mild and refreshing, with the sweet tang of fresh tomatoes. My recipe closely replicates the version I had in Shanghai but slightly thickened with corn starch. It’s eggy, soothing, and utterly comforting, especially on a cold day.

This recipe is sourced from my best-selling Chinese cookbook “Easy Chinese Recipes.”

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19 COMMENTS... read them below or add one

  1. DanS

    Nice Recipe. Good tip on turning the heat off before adding egg. Otherwise egg will cook too quickly and there won’t be nice “egg drop”
    Thanks for sharing!

  2. The photo has red stuff in the soup but no reference to that in the recipe. The red looks like chili pieces. Also, the egg looks like it has cabbage mixed in. Is the photo attached to the correct recipe?

  3. Steve G

    Wow… simple recipe, add a scoop of jasmine rice to the bowl, slice of homemade bread and you have dinner! My kids loved it! This was a couple min prep and 15 min cooked, quick meal, quick clean up!

  4. Jag

    1. Great recipe. Thanks. One question on recipe measures:
    a.”1 3/4 cups (425 ml) homemade chicken broth”
    b.”1 cup (250 ml) water”

    2. The cup measures do not seem consistent? 3/4 cup= 188 ml? Please clarify.

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