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Super Easy Egg Drop Soup

(8 Votes)
15 Min

There's nothing mysterious about making a Chinese restaurant favorite like Egg Drop Soup. Strands of beaten egg float effortlessly in chicken noodle soup we make from an easy mix. It's a cinch.

What You'll Need

  • 3 1/2 cups water
  • 1 (2.25 ounce) envelope chicken noodle soup mix
  • 1 egg, beaten

What to Do

  1. In a medium-sized saucepan, bring water to a boil; stir in soup mix.
  2. Reduce heat and simmer 5 to 10 minutes.
  3. With a fork, quickly stir in egg, a little at a time, until it congeals. Serve immediately.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Addition to my earlier comment - add the cornstarch, bring broth to a boil for a minute to activate the cornstarch, bring back down to low simmer, then add your beaten egg for the noodles.

I know it helps the mouth-feel consistency to add a little cornstarch to the already warmed chicken broth (before adding the egg) to give it the viscous nature that the Chinese soup has. The egg drop noodle technique listed here is exactly how it is done at the restaurants. Chinese egg drop soup is very similar to an Italian soup, stracciatella (little rags), but the cornstarch is not used there, to my knowledge.

It's one of my favorites at Chinese Restaurants. I agree with using chicken stock. Many thanks, Mr. Food.

I use large container of chicken stock instead of soup mix then stir in the egg, makes delicious egg drop soup.

Mmmm, no. Noodles in egg drop soup is just wrong.

I've had Egg Drop Sou[ in several restaurants and in different states and have never had noodles in any of them. It's is one of the first things I look for on the menu. Yummmmm

How can I change my password to something other than numerals supplied by your website?

When I click on a recipe title, why do I go to recipe books and have to click a second time to get the recipe?


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