Egg Drop Soup (Restaurant Style) Recipe - Food.com (2024)

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photo by alenafoodphoto

Reviews

1. I have made this several times and failed to review or rate the recipe. The time has come the walrus said.......This is a wonderful soup. I had to use the billion cubes so I omitted the salt. I also cut back on the number of eggs as I only had two but it was fun watching them cook when they hit the hot broth. I am making this again tonight as I have a cold and it sounds so good. I'm adding shrimp, green onion and the last carrot(shredded). Thanks for a great recipe.

   Paka1931

   See Also

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2. Truly loved the simplicity of this recipe. The whole family loved this. I chose this recipe because of the ginger and was not disappointed, it brought a nice fresh flavor to the soup. I will use this recipe for years to come. Thanks for sharing it.

   ChristaLee

3. I'll throw in my praise for this recipe. We all enjoyed it so much, and egg drop soup is one of my family's favorites. Usually we get big quart containers from a local buffet, but this is just as good, maybe better! I added sesame oil like some of the others just because I love the stuff.Thanks for a great recipe!

   Denibates

4. I notice that a number of people are using Xanthan Gum as a thickening agent. What I don’t like about it is that it’s a fermented starch that can cause digestive problems and get “grainy’ under certain circ*mstances. What I’ve used at home and in the restaurant, is a product called Ultra-Tex. It can be used hot or cold, and it has a much better consistency and evenness than Xanthan Gum.

   John T.

5. This was yummy and Ketogenic diet friendly as long as thickening is done with xanthan gum.

   dkck2012

see 56 more reviews

Tweaks

1. The only thing I did a little differently was to use finely diced scallions, a pinch of white pepper, a 1/4 tsp. of ‘squeezable’ ginger, a drop of toasted sesame oil and a good splash of soy sauce.

   John T.

2. I thickened the soup using Xanthan gum powder. It's best to mix xanthan gum into a little bit of the broth before adding it to the soup just as you would use to do with a roux of flour and butter.

   dkck2012

3. Great recipe! In place of the salt, I added a dash or two of soy sauce (I beat that in with the eggs) and used a couple of scallions in place of the chives. I think the sesame oil would be nice too if I had thought to add it and might add twice as much ginger next time. Thanks so much for sharing such a tasty, easy to make recipe.

   mammafishy

4. Taste-tester approved! We used duck eggs and substituted dried parsley and a dash of garlic powder for the chives.

   lizzyizzie

5. Wonderful Egg Drop Soup! I made a few adjustments: used vegetable broth instead of chicken broth and omitted the salt, but it tastes just like the restaurants:) thanks so much for a great recipe!

   smilelyjae

see 3 more tweaks

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