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.

When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions!

Played with a simple recipe and came up with this.

It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure.

Work in progress

A favorite dish of King Rama IX, this egg soup is easy to make with just a few ingredients. Enjoy it hot with the aroma of sesame oil. If you use vegetable broth, your vegetarian friends can enjoy it too.

9 cups

I was given this recipe when I was suffering an awful stomach bug. It worked wonders and it is an inexpensive meal.

MY way of making egg drop soup

My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol

This recipe really is simple. It's light tasing and delightful to boot.I do not add any salt to this recipe for two reasons.1. I use salted broth anyway so I don't feel the need.2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch.

Rich and delicious.

Taste great!!! If you like egg drop soup you will love this.

I LOVE this soup and always get it at our favorite Chinese restaurant.I didn't realize how CHEAP, EASY and FAST it is to make. My kids absolutely love it too!The only thing is I prefer fresh stock/broth. The bouillon makes it yellow.

I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple.Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated.I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki

Healthy and very easy to make. I like to have it as a breakfast option on a cold morning.

You can add any kind of vegetable with miso soup. You could add tofu into this one if you like😋

If you don't have broth, use mushroom-flavored seasoning. Today, let's open a noodle shop.

:hungry