Egg Drop Soup

fenway
fenway @Fenway

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

Egg Drop Soup

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

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Ingredients

15 minutes
3-4 servings
  1. 4 cupshomemade chicken stock
  2. 1 cupsliced shiitake mushrooms
  3. 3green onions diced
  4. 1 Tbspsoy sauce
  5. 1/2 tspfresh ginger minced
  6. 1/4 tspwhite pepper
  7. 1 Tbspcorn starch
  8. 3large eggs lightly beaten

Cooking Instructions

15 minutes
  1. 1

    Make corn starch slurry by mixing corn starch with about 1/4 cup of the chicken stock. Hold for later.

  2. 2

    To a pan add the remaining chicken stock, soy sauce, mushrooms, green onions and white pepper. Bring to a boil. Add corn starch slurry and mix in. Lower heat to a simmer.

  3. 3

    Slowly add in beaten eggs while slowly stirring the pot.

  4. 4

    Serve in bowls with some green onions as a garnish. The soup goes very well with my pork lo mein. Enjoy!

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Cook Today
fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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