Easy Restaurant Style Egg Drop Soup Recipes

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Steps:

• 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.

Steps:

• 1. Take ¾ cup of the chicken broth and combine with the cornstarch in a small bowl, mix well and set aside.
• 2. In a large saucepan, bring remaining chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
• 3. Simmer for 7 minutes.
• 4. Add scallions, if desired, and let simmer for 4 minutes to soften. You may also add other vegetables of your choice at this time. If you would like you may warm individual servings of these vegetables (In my family one member doesn't like mushrooms, so I only add those to the bowls of the ones who do...) Return to simmer.
• 5. Take ½ cup of the hot soup and add to the cornstarch mixture, stir until smooth.
• 6. Add soup/cornstarch mixture to the pan and stir to let soup thicken, about 2 minutes.
• 7. Using a fork, slowly drizzle beaten eggs into the simmering soup. Do not stir and allow to sit until eggs are fully cooked, about 1-2 minutes.
• 8. Stir, serve and enjoy! If desired serve with crispy chow mein noodles on top.

Steps:

• Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
• Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.