Egg Drop Soup Recipe

This month I am taking you around the world in 80 eggs with the Egg Farmers of Canada. I get to share my family’s love of eggs and show you some different recipes featuring the versatility of eggs. Today I am sharing one of my favourite soup recipes.

If you are looking for a soup that fills you up and warms your bones during the cold months, then this egg drop soup recipe is for you. Often served in Chinese restaurants, this soup is surprisingly easy to make and it is good for you too.

Egg Drop Soup Recipe

Each egg in this soup alone provides 6 grams of protein and 14 important nutrients such as vitamins A, D and E, folate and iron. Add that to the fact that it tastes just as good as in the restaurant and this will be your new go-to soup this winter. And the recipe is so easy.

Egg Drop Soup Recipe
This egg drop soup recipe is close to the quality you would get at your local Chinese restaurant and it is so easy to make at home.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 4 eggs
  2. 6 cups chicken stock
  3. 1 1/4 tbsp cornstarch
  4. 1 1/2 tsp ginger paste (or finely grated ginger)
  5. 1 1/2 tbsp soya sauce
  6. 1/2 tsp sesame seed oil
  7. 1/4 cup chives
  8. 1 1/2 - 2 cups mushrooms (I used crimini mushrooms)
Instructions
  1. Keep a small amount of the chicken stock back to mix the cornstarch in (to get rid of any lumps before adding to your mixture), set aside.
  2. Combine the chicken stock, ginger paste, soya sauce, sesame seed oil, chives and mushrooms in a pot and bring to a boil then add the cornstarch mixture in and mix well.
  3. Reduce heat to a rolling simmer.
  4. In a separate bowl, lightly beat the eggs.
  5. Slowly add the mixture to the pot while stirring the soup with a wooden spoon. This will create the egg ribbons in the soup.
  6. Remove from heat and serve.
Notes
  1. Make sure you are stirring slowly while the egg mixture is being added as this is the key to having those egg ribbons you see in the soup.
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After you’ve mixed everything together in the pot as per the directions, you beat your eggs in a separate bowl.

recipe_egg_drop_soup_pouring.JPGThe trick to the ribbons is stirring the soup while you slowly pour in the beaten eggs. For me, I have two hands, one for the bowl and one for my camera, but I promise I was stirring the rest of the time.

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Eggs have always had 14 important vitamins and nutrients including protein, iron and vitamin A. Natural goodness, brought to you by your local egg farmers.

For more information about the natural goodness of eggs, visit eggs.ca.

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Disclosure: This post was brought to you by Egg Farmers of Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Egg Farmers of Canada.

Sheri Landry

Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.

Found in Recipes, Winter