Egg Drop Soup Success

April 1, 2016 Chinese Culture, Chinese food, Nicole, recipes 0 Comments

I’ve had a few Egg Drop Soup failures in the past, but this recipe has redeemed my attempts. I love it because it’s simple, easy to make, and still adds Chinese cuisine to our menu. Plus, I almost always have the ingredients on hand.

This version is a little Americanized I think, but the additions were well received and had the Egg Drop Soup flavors we love. It was hěn hào chī (very delicious) and 5 out of 6 of our family members loved it. It’s almost impossible to please everyone in our family anyway, so I’m calling this one a big win. The fried noodles made everyone really happy too.

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Here’s the recipe I worked with from I Wash… You Dry:


Egg Drop Soup Ingredients:

4 cups chicken stock
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp salt
3 green onions, chopped (save 1 green onion for garnish)
1 cup frozen mixed veggies (corn, peas, carrots, etc.)
3 eggs, lightly beaten
pepper to taste
1/4 cup water
1 tbsp cornstarch

Fried Noodle Garnish:

wonton wrappers, cut into strips (as many as you want to fry up for munching)
frying oil


For the soup: In a stockpot, combine the 4 cups of chicken stock, ground ginger, garlic powder, salt, and green onions. Bring to a boil and let simmer for a few minutes to flavor the broth. Steam the 1 cup frozen mixed veggies in the microwave, or add to the broth and return to a boil. 

Meanwhile, combine the 1/2 cup water and 2 tbsp cornstarch in a separate bowl and mix until completely dissolved.  Slowly add to the soup to thicken as desired. Next, whisk the eggs in a separate bowl and then slowly stream them into the soup while stirring the broth in a clockwise direction. That’s what gives the eggs the wispy look. Season with pepper to taste.

For the fried noodles: Heat oil in a pot, about 1 inch high. Once hot, add several wonton strips at a time to fry. They should brown pretty quickly; about 30 – 60 seconds. If they aren’t browning quickly, the oil needs to be hotter. Remove from the oil with a slotted spoon and put on a plate with a paper towel.

Serve the soup in traditional Chinese bowls if you have them, I really think they add a little something. I picked ours up at the local Chinese market. Garnish with fried noodles and green onions, then enjoy slurping the goodness! 

Don’t forget to crunch on extra fried noodles alone too, they’re yummy!

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