Egg Drop Soup Recipes

Boy, are you in for a treat today.

Thanks to my son Josh I have to confess I’ve fallen in love with egg drop soup.

I’ve made this recipe at least a half dozen times since he shared it with me, and each time I get giddy after eating it because it’s so good.

JOSH’S EGG DROP SOUP FOR ONE

2 1/2 cups broth (can be made with cubes or any stock of your choice)
1 chopped green onion
1 egg whites
1 tsp cornstarch
1 tsp sherry
1/2 tsp soy sauce (optional)
Salt and pepper to taste

Into your broth, add the chopped onions and bring to a rolling boil. Break egg and pour the whites into a bowl. Add sherry and cornstarch, stirring until all is thick and and mixed together. Add soy sauce to the eggs if you wish. While broth is boiling, slowly drip the egg into the soup, stirring rapidly with a fork. The egg will become shreds and tears as you stir.

If you like Josh’s recipe, you’ll want to try a couple of others…

EGG DROP SOUP YEN

3 cups chicken broth
1 tsp salt
Dash of white pepper
1 md green onion with top chopped
2 eggs slightly beaten

Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.

EGG DROP SOUP YANG

2 dried black mushrooms
1/4 lb lean pork
1 Tbs cornstarch
1 Tbs sherry
1 egg white
6 drops sesame oil
1/4 cup bamboo shoots
1 scallion stalk
1/2 cup stock
2 tsp cornstarch
6 cup stock
1 Tbs soy sauce
3/4 To 1 tsp salt
2 eggs
1 dash of pepper

Soak dried mushrooms. Shred pork. Combine cornstarch, sherry and egg white; add to pork and toss to coat. Sprinkle with sesame oil. Shred bamboo shoots and soaked mushrooms. Mince scallion stalk. Blend cold stock and remaining cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce and salt. Bring to a boil. Reduce heat and simmer, covered, 2 to 3 minutes. Add cornstarch mixture and cook, stirring, until soup begins to thicken. Add pork and cook 1 minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions and pepper.

As a variation, for the pork in your egg drop soup, substitute chicken or a favorite vegetable.

These three ecipes are great for a winter’s day, a lunch, an appetizer — whatever. They all taste great, and they’re easy and fun to make. Who could ask for more?