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Ingredients

How to make it

  • In large pot, bring chicken stock to a simmer with the green onions, ginger, soy sauce, Worcestershire sauce, pepper and mushrooms. Reserve about 1/4 stock and a few greens from the onion.
  • Combine 1 1/2T cornstarch with the reserved stock. Mix well.
  • In medium glass bowl, beat eggs slightly with remaining 1/2T cornstarch and set aside.
  • Add cornstarch/stock slurry to the pot and bring just to a boil. Immediately reduce heat and maintain a simmer.
  • Let cook about 5-10 minutes.
  • Carefully and slowly, pour the beaten egg mixture into the pot of just simmering stock, making sure to keep up a continuous stirring without changing direction.
  • Taste and add seasonings, if needed.
  • Serve with fried wonton strips and reserved green onion, if desired.

Reviews & Comments 5

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  • Good4U 3 months ago
    Review in IMI by Mommyluvs2cook
    Egg Drop Soup
    Was this review helpful? Yes Flag
    " It was excellent "
    mommyluvs2cook ate it and said...
    Okay so you know I had to make this ;) Perfect! I loved the mushrooms in this which I have never had in egg drop soup, but adds a great texture! I did do more egg but that's just personal preference. So quick to make! Thanks once again ;)
    Was this review helpful? Yes Flag
  • Good4U 2 years ago
    Once again a superb post:-) Lovely avatar too!
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  • ravenseyes 2 years ago
    thank you really good instructions
    Was this review helpful? Yes Flag
    " It was excellent "
    mommyluvs2cook ate it and said...
    Ok, I'm an egg drop soup fanatic ;) I love the sound of the ginger and mushrooms in this! Can't wait to try!
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  • pkusmc 2 years ago
    Ah, egg dlop soup. Deriscious.
    Was this review helpful? Yes Flag

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