Real Recipes From Real Home Cooks ®

egg drop soup

Recipe by
Jean Romero
Lewiston, ID

Another great recipe from my love for Asian foods. This is so easy to make, this one I call a winger recipe, because you just wing it, you can add or take away anything to make it your way. Everyone that has eaten it has said it's the best they have had, better then in the restaurants so Have fun making this one.

yield 8 to 10
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For egg drop soup

  • 8 c
    chicken broth
  • 1-2 Tbsp
    tapioca flour or corn starch
  • 1/2 c
    celery, chopped sm pieces
  • 1 can
    mushrooms, canned sm. or 1/2 c. fresh sliced mushrooms
  • 1/2 c
    bean sprouts, fresh
  • 3
    green onions with tops, chpped
  • 1 md
    egg, beaten
  • 2-3 Tbsp
    sesame oil ( i use amount to taste) it could be more or less then the amount listed.

How To Make egg drop soup

  • 1
    Bring to a boil your chicken broth. Chop all your vegetables. Then add to boiling broth, cooking just enough to have the vegetables almost done.
  • From Instagram:
    Then thicken the broth with cornstarch or tapioca flour, have it thick or thin its your choice on how thick you want it, (I make mine a medium thickness)
  • 3
    Keeping your broth at a slow boil all the time. Now add the egg, I take a fork and slowly drizzle the egg into the broth. Turn off stove and add the sesame oil. place your soup in bowls and top with the chopped green onions. ENJOY