Egg Drop Soup Recipe
User Reviews
5
Egg Drop Soup Recipe
Description
This Egg Drop Soup starts by boiling chicken broth infused with chopped fresh chives, salt, and ground ginger for a subtle aromatic base. A cornstarch and broth mixture is prepared separately to thicken the soup to the desired consistency after the eggs are drizzled in.
Eggs and an egg yolk whisked together are slowly poured into the boiling broth, creating thin, tender strands as they cook instantly. The cornstarch slurry is stirred in gradually to give the soup a gentle thickness without heaviness.
The final presentation includes topping the soup with fried wonton strips made by cutting wonton wrappers into thin strips and frying them to golden crispness. This topping provides a contrasting crunch to the smooth, egg-laden broth. Serve warm as a starter or light meal.
Leftover soup keeps well refrigerated for a few days, reheatable on stovetop or in a microwave but not suitable for freezing due to textural changes.
Ingredients
- 4 cups chicken broth divided
- 2 tablespoons chives chopped fresh
- ½ teaspoon salt
- ⅛ teaspoon ground ginger
- 1½ tablespoons cornstarch
- 2 egg
- 1 egg yolk
- fried wonton strips
Instructions
- In a large saucepan, combine 3¼ cups chicken broth, chives, salt, and ginger and bring to a rolling boil.
- In a small bowl, stir the remaining ¾ cup broth and the cornstarch and mix until smooth. Set aside.
- In another small bowl, whisk the eggs and egg yolk together using a fork.
- Drizzle egg mixture a little at a time from the fork into the boiling broth mixture (egg should cook immediately).
- Once all the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
- Top with fried wonton strips and serve warm.
Notes
- Make homemade wonton strips by slicing wonton wrappers thinly and frying in vegetable oil over medium-high heat until golden brown, about 1–2 minutes.
- Store leftover soup in an airtight container in the refrigerator for 2–3 days and reheat gently; avoid freezing to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 72kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 135mg | 45% |
| Sodium | 1196mg | 50% |
| Potassium | 83mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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