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Egg Drop Soup

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Egg Drop Soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout.

Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout | rasamalaysia.com

Easy and quick egg drop soup recipe made with eggs, tomatoes, and chicken broth.

I am sure everyone has tried Chinese egg drop soup, either at Chinese restaurants, buffet, or takeout.

A bowl of Chinese egg drop soup ready to serve.

Egg Drop Soup is always warm and comforting, with silky threads of eggs in the soup.

This egg drop soup is from my best-selling Chinese cookbook “Easy Chinese Recipes.” I added fresh tomatoes for a sweet tang.

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.

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Egg Drop Soup Recipe

Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout | rasamalaysia.com

Course Soup
Cuisine Chinese
Keyword Egg Drop Soup
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 as part of a multicourse meal
Calories 72 kcal

Ingredients

  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 can 14-oz/400-g store-bought chicken broth
  • 1 cup 250 ml water
  • 1/2 to mato diced
  • 3 dashes white pepper
  • 1/2 teaspoon salt or to taste
  • 2 large eggs lightly beaten

Instructions

  1. In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
  2. 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.
Nutrition Facts
Egg Drop Soup Recipe
Amount Per Serving (4 g)
Calories 72 Calories from Fat 29
% Daily Value*
Total Fat 3.2g 5%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 708mg 30%
Total Carbohydrates 4.7g 2%
Dietary Fiber 0.2g 1%
Sugars 0.7g
Protein 5.7g 11%
* Percent Daily Values are based on a 2000 calorie diet.

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27 COMMENTS... read them below or add one

  2. 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!

    Reply

  5. 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?

    Reply

  10. 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!

    Reply

  13. 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.

    Reply

  17. Great recipe, although I’ve not made it with tomatoes (I need to try that still). I’ve made it several times successfully and the family really likes it. It really is super easy to make. For me the white pepper is what makes this dish so good. I’ve made other recipes for this soup that did not contain it and there always seemed like there was something missing.

    Reply

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