My family loves egg drop soup, but its not always convenient to run out and pick some up. I had no idea how easy it was to make or I would have started making my own a long time ago! Our favorite Chinese restaurant sometimes adds chicken and corn to their Egg Drop Soup and the kids love it. They are also on Sundays! Of course the last few times we wanted to have it was a Sunday, and thats when my daughter finally asked why I couldn’t make it at home instead! It took me a few tries to get it just right, but I finally got it just like our favorite restaurant.
Egg Drop Soup
- 1 32oz. Container Chicken Stock
- 3 TBSP Corn Starch
- 1/3 Cup Cold Water
- 2 TBSP Soy Sauce
- 2-3 Drops Sesame Oil (optional)
- Pinch of Sugar
- 1/2-3/4 Cup Diced or Shredded Cooked Chicken (optional)
- 1/3 Cup Corn (optional)
- 3 Chopped Green Onions
- 3 Eggs
- 2 TBSP Very Cold Water
- 1/3-1/2 Cup Spinach or Kale, Sliced into Thin Ribbons (optional)
You’ll notice that I listed 4 optional ingredients. This is how we like to make the soup, but they are not necessary. I add nutrients and protein wherever possible, so this is why I like to add the chicken and greens when I have them on hand. I am indifferent to the corn, but sometimes my kids ask for it. Lastly, there is the Sesame Oil. If you have some, then I strongly recommend adding it the soup. It really adds nice dimension to the flavor and makes it taste restaurant quality. In fact, I always keep a bottle in my cupboard and add a few drops when I make stir fry, fried rice, etc. It really does make a difference!