Introduction: Egg Drop Soup
Here is a recipe for some delicious soup that is perfect for a cool evening when you don't want a heavy meal.
This is a colorful and tasty soup that can be adjusted easily by substituting vegetables. It is easy to make and you probably have most of the ingredients in your kitchen already.
Step 1: Ingredients
4 Cups water
4 tsp powdered chicken boullion
1/2 cup frozen peas
1/4 cup chopped green onions
1 small can chicken
1 tsp Soy sauce
1/2 tsp sesame seed oil
1 tsp Corn Starch
yellow food coloring
2 Eggs
Salt and pepper
Step 2: Chicken Broth
Bring 4 cups of water to a boil. Add 4 teaspoons powdered chicken bullion.
For a vegetarian version, use 4 cups vegetable broth.
Stir well. Add Soy sauce, sesame seed oil and Corn starch. Turn heat down to low and stir until blended, 2 - 3 minutes.
Step 3: Vegetables
Add 1/2 cup frozen peas and 1/4 cup chopped green onions.
Add 4 drops yellow food coloring.
Stir well.
Optional:
You could substitute sliced mushrooms and/or carrots for the peas and green onions.
Step 4: Chicken
Some Egg drop soup recipes do not call for chicken but we chose to put it in ours.
You can use canned chicken or any boneless cooked chicken.
Step 5: Eggs
Here's the fun part!
In a small bowl, crack 2 eggs and stir well with a fork.
As you are stirring the soup, slowly pour in the eggs. The eggs will begin to cook as soon as they hit the hot soup, so continue to stir until all of the eggs have been poured in.
Let sit for a couple of minutes then ladle into bowls and serve.
Enjoy!

Participated in the
Egg Challenge
13 Comments
7 years ago
I never use bouillon, too salty. The good stuff is beef or chicken stock paste, and comes in a 1 pound jar at Sam's Club in the spice section. Tone's makes it. You can use it at home, because it stays good in the fridge for a long time.
Reply 6 years ago
I've never heard of chicken stock paste, I'll have to try it, thanks for the info!
Reply 6 years ago
They also have beef stock paste. Makes great gravy and punches up my meatloaf. I use some in my stroganoff, too.
7 years ago on Introduction
I need to try this. NO PEAS PLEASE :) Yuck, eew
I will try it with the mushrooms and celery.
One critique, you forgot to put eggs in the ingredients list. Other wise very clear and easy to follow, thanks.
Reply 7 years ago
Give peas a chance. :-)
Reply 7 years ago on Introduction
the eggs are in the recipe if you look...
Reply 7 years ago on Introduction
One of two things happened, either I just totally spaced it or you changed the post to just mess with my head :)
I saw them in the picture but not in the list, oops.
7 years ago on Introduction
I have an add on for this one here, guys. As this soup is quite light and summer appropriate it can be challenging to not eat the whole pot. Especially if you're a guy. So my mum puts pieces of dough or larger paste to boil. Aaand voila!
Reply 7 years ago
Yes, that would be good. I'll have to try that next time!
7 years ago on Introduction
this is very similar to the version my korean aunt taught me to make...hers is much simpler.
7 years ago
GooD!!! Soup look beautiful like you...!!!
7 years ago on Introduction
Looks good!
Reply 7 years ago on Introduction
It really is delicious!