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How to Make Egg Drop Soup

Yinandyangliving's picture
I love egg drop soup, but I always feel it's a little too plain for me, so, in this video, I show how to make Chinese egg drop soup with my own twist - frozen vegetables, to add more depth of texture to the soup.
  Chicken stock 64 Fluid Ounce (2 packs)
  Carrot 2 Medium, cut into chunks
  Onion 1 Medium, cut into quarters
  Soy sauce 2 Tablespoon
  Fish sauce 1 Teaspoon
  Pepper 1 Teaspoon
  Eggs 4 Medium, beaten
  Cornstarch 3 Teaspoon
  Water 2 Tablespoon
  Frozen vegetables 2 Cup (32 tbs)

1. In a small bowl mix cornstarch with water till dissolved. Set aside.

2. In a pot pour the chicken broth. Add the onions and carrot. Cover with a lid and bring it to boil on medium heat. Reduce the heat and continue to cook for another 30 minutes. Strain and discard the vegetables using a strainer.
3. Season this broth with soy sauce, fish sauce and pepper. Stir well to combine. Pour the egg making circles into the broth. Stir well to form web like with the egg.
4. Add the vegetables and cook for a few minutes. Pour the cornstarch mixture and continue to cook for a few more minutes. Turn off the heat.

5. In a serving bowl, serve the egg drop soup steaming hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 3.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 95 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 53.4 mg17.8%

Sodium 350.8 mg14.6%

Total Carbohydrates 12 g3.8%

Dietary Fiber 1.1 g4.5%

Sugars 4.4 g

Protein 6 g11.3%

Vitamin A 36.3% Vitamin C 4.5%

Calcium 2.3% Iron 3.2%

*Based on a 2000 Calorie diet

How To Make Egg Drop Soup Recipe Video