Best Egg Drop Soup Restaurant Style Recipes

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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

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 (RESTAURANT STYLE)



Egg Drop Soup (Restaurant Style) image

I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly.

Provided by Chippie1

Categories     Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
4 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 134.9, Fat 7.2, SaturatedFat 2.3, Cholesterol 227.5, Sodium 965.1, Carbohydrate 4.3, Fiber 0.1, Sugar 0.9, Protein 11.9

RESTAURANT-STYLE EGG DROP SOUP



Restaurant-Style Egg Drop Soup image

I added in a small amount of soy sauce and some cayenne pepper, but that is optional, this is really good! You can double this recipe if desired!

Provided by Kittencalrecipezazz

Categories     Chowders

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

4 cups low sodium chicken broth, divided
1/4 teaspoon salt (add in more later if needed)
1/8 teaspoon dried ginger (or use fresh ginger)
1 teaspoon fresh minced garlic (or to taste) (optional)
2 -3 tablespoons chopped fresh chives
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
black pepper (optional)

Steps:

  • Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
  • Bring to a rolling boil.
  • In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
  • In another small bowl whisk the eggs and the egg yolk together until well combined.
  • While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
  • Once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
  • Delicious!

Nutrition Facts : Calories 197.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 269, Sodium 510, Carbohydrate 12.1, Fiber 0.1, Sugar 0.9, Protein 17.2

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