Best Easy Egg Drop Soup Recipes

EASY EGG DROP SOUP

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.

REAL EASY AND REAL TASTY EGG DROP SOUP

Steps:

• Mix cornstarch and cold water in a small bowl. Set aside.
• Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
• Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
• Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
• Stir in soy sauce, and sesame oil. Enjoy!

EASY HOT AND SOUR EGG DROP SOUP

Steps:

• Heat water and cornstarch together.
• stir till cornstarch is dissolved.
• add all ingredients except for the the last three.
• bring to a boil and reduce to a simmer.
• cook about 10 min till onions in soup mix begin to soften.
• add green pepper and chile.
• continue to simmer another 5-10 minute.
• while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
• continue to simmer until egg is no longer raw.
• ENJOY!

EASY EGG DROP TOMATO SOUP

Steps:

• Combine diced tomatoes including juice and chicken broth in a medium saucepan.
• Add quartered and diced kielbasa (about 1/4 lb.), crumbled bacon or cooked meat of your choice if you so choose.
• Bring to a boil over medium-high heat stirring occasionally.
• Once the soup is boiling, add egg substitute (or 2 beaten eggs) and stir.
• Simmer on med-low heat for 2-3 minutes more.
• Ladle into bowls and serve topped with shredded cheddar.

FIVE INGREDIENT EASY EGG DROP SOUP

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

Steps:

• In a large saucepan, combine the broth, ginger, mustard and chili pepper. Bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Whisk eggs and water. Turn off the heat. Drizzle beaten eggs into hot broth, without stirring. Let stand for 2-3 minutes or until eggs are set. Remove from the heat and stir.

QUICK & EASY EGG DROP SOUP

Steps:

• Dissolve Better Than Bouillon in room temperature water in medium saucepan. Add cornstarch, ginger and garlic powder, whisking to combine.
• Cook over medium heat to a low boil. Once boiling, cook for 1-2 minutes. Turn down burner to a low simmer. Pour beaten eggs into broth VERY SLOWLY while you stir in a large, slow circular motion. You don't want to stir too fast or the eggs will break up into tiny pieces. You're going for nice, long ribbons of egg.
• Once the eggs have been added, turn off burner. Add freshly ground pepper and check salt to taste. Then add toasted sesame oil and 1 tsp. of parsley, if using. Garnish with diagonally cut green onions, if desired.

SUPER EASY EGG DROP SOUP

Steps:

• In a medium-sized saucepan, bring water to a boil; stir in soup mix.
• Reduce heat and simmer 5 to 10 minutes.
• With a fork, quickly stir in egg, a little at a time, until it congeals. Serve immediately.

EASY EGG DROP SOUP RECIPE - (4.4/5)

Steps:

• *Note: If you don't have canned chicken broth on hand, you can make it using chicken bouillon and water as directed on bouillon container. In a 2-qt. saucepan, bring the 2 cans chicken broth and 1/4 cup water to a boil over medium-high heat. Add the bouillon granules, ginger, white pepper, and chives (or green onions). Reduce the heat to medium. In a small bowl, whisk the cornstarch together with the remaining 1/4 cup water until combined. Gradually, whisk the cornstarch mixture into the broth. Whisk the eggs in a small bowl. Pouring in a thin stream, slowly add the eggs to the boiling soup using a whisk or fork in a clockwise motion. (You may not need all of the beaten egg, just enough for desired amount of egg "threads" ). Remove from heat and add the soy sauce and kosher salt, keeping in mind that the broth and soy sauce are salty so just add to taste. Pour into bowls and serve hot.