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Egg Drop Soup

February 15, 2011

I was a good roommate and had dinner ready when Roommate got home tonight. Well, actually just egg drop soup. She’s been trying not to get sick, and she always wants the soup when she’s done so. I’m trying to prevent a cold going into spring break, so a little preventative medicine never hurt, eh?


Adapted from: Restaurant Style Egg Drop Soup on All Recipes

  • 2 14oz. cans chicken broth, divided
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons shredded carrot
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 2 eggs
  • 1 egg white


  1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. Add carrot. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
  2. In a small bowl, whisk the eggs and egg white together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually.


The original didn’t call for carrots (and honestly when have you ever seen anything except MSG in restaurant Chinese anything), but they were going bad in our fridge. And it was an easy way to sneak a little veggies in for R, whose resolutions of adding fruits and veggies to her has fallen by the wayside. It is also supposed to be another yoke, not the egg white, but I figure it would be a smidge healthier this way. And I can’t read recipes to save my life.


No picture because it looks way uglier (kind of like brains) than it tastes (super authentic, minus carrots). Here’s hoping to good health!


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