Egg Drop Soup
Whenever I go to a Chinese restaurant, I like to start my meal with a steaming bowl of Egg Drop Soup. The shredded egg has always made it fun to eat.
While every Chinese restaurant has it’s own version of the famous soup, my favorite version of Egg Drop Soup (also known as Egg Flour Soup) has a rich broth, some corn, and plenty of shredded egg.
While I occasionally enjoy ordering take out or delivery, you can make this soup in less time than it takes to do either.
With the weather getting cooler, this is a great soup to know how to make.
Egg Drop Soup.
Quick and Easy:
This soup is super quick and easy to make. You can get it on the table in less than 15 minutes. As an added bonus, it’s also inexpensive to make.
In fact, you could get it done in even less than that. At the most basic level, the soup requires three ingredients: a broth/stock; Egg; and Corn Starch or other thickener.
How to make restaurant style Egg Drop Soup:
In a pot, heat the chicken stock or broth on medium heat.
Add the corn. If you’re not a fan of corn, you can add peas or vegetable of your choice. You could even skip the veggies altogether.
Add the green onion. I used fresh green onion and easily cup it using my trusty pair of kitchen scissors. Again, this is optional, but adds a nice color contrast to the soup.
Bring the broth to a gentle/slow boil.
In a small bowl, stir the corn starch with 3 tablespoons of water. Stir the corn starch mixture into the soup. Cook for 7-8 minutes. The corn starch will thicken the broth.
Whisk the eggs in a small bowl. Remove the soup from the heat. While stirring with a wooden spoon, add the egg mixture to the soup.
Lower the heat to low-medium. Return the soup to the heat. Add the salt, pepper, and onion powder. Cook for an additional 3-4 minutes. The soup will continue to thicken during this time.
Ladle your soup into bowls.
Egg Drop Soup.
If you like, add some additional green onion as a garnish a splash of soy sauce. Also, serve with some crunchy wonton chips.
A steaming bowl of Egg Drop Soup!
Enjoy!
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Egg Drop Soup
Ingredients
- 4 Cups Low Sodium Chicken Stock or Broth
- 1 Can Summer Crisp Whole Kernel Golden Sweet Corn
- 1 Tablespoon Green Onion, diced
- 3 Generous Tablespoons Corn Starch
- 3 Large Eggs
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Onion Powder
- 1/8 Teaspoon Pepper
Instructions
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In a pot, heat the chicken stock or broth on medium heat.
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Add the corn.
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Add the green onion.
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Bring the broth to a gentle/slow boil.
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In a small bowl, stir the corn starch with 3 tablespoons of water. Stir the corn starch mixture into the soup. Cook for 7-8 minutes.
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Whisk the eggs in a small bowl. Remove the soup from the heat. While stirring with a wooden spoon, add the egg mixture to the soup.
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Lower the heat to low-medium. Return the soup to the heat. Add the salt, pepper, and onion powder. Cook for an additional 3-4 minutes.