How do I make a basic egg drop soup?

Question

I can hardly find the mix in our grocery stores and there are no local takeout restaurants. My son & I love it (actually more of a craving for me) and we like to eat it at least every other day. Just the plain, egg drop soup recipe, please!

Answer 1

Plain Egg Drop Soup

Egg Drop Soup

INGREDIENTS:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)

PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
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Egg Drop Soup

INGREDIENTS:
4 cups chicken broth or homemade stock
2 tomatoes, cut into 6 equal pieces
1 tablespoon sugar
1/4 teaspoon white pepper
Salt to taste
2 eggs, lightly beaten
1 -2 green onions, washed and cut on the diagonal into thirds

PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the tomatoes, sugar, white pepper, and salt. Cook for about one more minute. Very slowly pour in the eggs in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons.
Garnish with green onion and serve hot.

Egg Drop Soup With Tomato Variations:
(These would all be added after the tomato and seasonings

.Let the soup cook for a few more minutes before adding the eggs).
*1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir to thicken.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

Answer 2

Egg Drop Soup Mix

Answer 3

INGREDIENTS
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
DIRECTIONS
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.

Answer 4

Egg Drop Soup Recipe 4 cups prepared chicken stock, plus 2 tablespoons 1/2 teaspoon grated fresh ginger 1 tablespoon soy sauce 1 tablespoon cornstarch 2 eggs, lightly beaten 2 green onions, chopped, including ends Salt and white pepper, to taste Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2 tablespoons of chicken stock and stir. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. Take off heat. Season with salt and pepper, and garnish with green onion. Serve immediately. This is your very basic egg drop soup recipe, as it should be. If you like to experiment with recipes, I would recommend boiling veggies you like in the broth first. Then remove them and add the egg. When making egg drop soup, never never never put noodles in it!

Answer 5

Egg Drop Soup:

15 min 5 min prep
2 servings

3 cups chicken broth
1/2 teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
1 egg (slightly beaten)
1 scallion, with tops,finely chopped

1. Bring chicken broth to a boil in soup pot.
2. Add 1/2 tsp. salt & mix.
3. Combine water and cornstarch and stir into boiling broth.
4. Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
5. Garnish with scallion.

Answer 6

Egg Drop Soup

6 cups Chicken Broth
1 large Egg, lightly beaten with
1 teaspoon sesame oil
1/4 teaspoon White Pepper
4 sliced Green Onion tops for garnish
Salt to taste

Bring the broth to a simmer over low medium heat. Very slowly stream in the egg that has been beaten with the sesame oil, use a fork to pull strands of the egg gently. Do not stir vigorously; you will have a mess if you do. Add white pepper and salt.

Continue to cook until egg is done. Serve promptly.

(knorr makes a really good hot and sour soup mix. you just add water and eggs, if you want. it's in the soup isle, near the liton instant soups, in a green boz. the leek soup is really good too.)

Answer 7

Oh incredibly easy, my father taught me to do it when I was about 7. You can gussy it up all you want, but you basically boil up chicken broth (or boullion, if that's all you have), then stir an egg or two in a cup 'til it's mixed. When the broth is boiling, put in the egg. Turn down the heat and cook it for 1-2 minutes. You're done! Don't burn your tongue. :-D

Answer 8

Chicken broth,diced green onions,egg,and a little soy sauce.Heat the can of broth with a can of water.put onions in and simmer a bit.Then take the egg and put it in a dish and swirl it around to mix up.then pour the egg into the broth,slowly and use a fork or whisp to get it to break up in soup.there it is now add soy sauce if you like it...

Answer 9

It's been a long time since I made it, but it seems like it's just chicken broth and egg whites. You heat the chicken broth, then pour the egg whites in and stir with a fork to get the stringy texture.