Egg Drop Soup

Total Time:
14 min
10 min
4 min

4 to 6 servings


In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

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    31 Reviews
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    I tried it out yesterday...super easy to make. I added some toasted sesame oil and extra soy sauce and it really enhanced the flavor.
    This is an excellent recipe. It is very healthy, and my family loved it - even my kids! Thanks, Emeril.
    I have to say it lacked much taste. No one in my family like it. : (( Maybe if I started with chicken both not stock??
    Delicious!!!.Thanks Emeril! I made this soup for my boyfriend and his parents! they loved it, especially his Mom because she kept saying "outstanding"!! so I kept saying "thanks Emeril", plus it was a very easy to make soup, REALLY!! I also think the shiitake mushrooms added lots of flavor to it!
    Excellent. We had to add more salt because we used homemade chicken stock and used button mushrooms because I did not have shitake mushrooms. and omited the spinach because I did not have them. I added store bought frozen chicken potstickers to make it a little more hearty of a meal. We absolutly loved it and will make this again.
    This was amazingly quick and required very little effort or ingredients. I added a bit more spinach and mushrooms than the recipe called for and it was really fantastic. This soup is a great base ofr any other add-ins. I'll definately be trying it wil a little shredded, poached chicken, glass noodles, ginger, red pepper flakes...infininate possibilities. You need to use a good stock..the organic Imagine or Basic stocks are great chicken flavor with not too much salt.
    Loved this recipe - very easy. I also added some storebought vegetarian potstickers to the broth and finished with just a few drops of toasted sesame oil. I think the sesame oil gives it that little kick that some people think is missing.
    I found it kind of bland too. How do the Chinese restaurants really make it?
    My kids love egg-drop soup. I tried this recipe with the spinach in it and they loved it, too. So...quick, easy, tasty for the whole family = five stars.
    good yum yum
    I add the lightly beaten egg seasoned with a drop or two of sesame oil OFF the heat. Gently stir it in with a fork and then serve. Provides a better result taste and presentation wise.
    really nice, flavorful mix
    before trying this recipe I bought my soup stalk in cans. But decided to try and make it all from scratch. It was easy to make, and the egg drop soup became my family favorate.

    Thanks Emeril!!!!!!
    This recipe reminded me of the old days having a bowl of warm soup with my grandparents as a child.
    Fantastic, simple and healthy.
    I think if I were to change anything I would add some Won Tong noodles to it. Over all this came out great and very tasty!!!
    I've made this at least two times a week...great with homemade chicken stock.
    Egg drop soup, the way it should be served.
    I loved this recipe. I just came off a 5 day fast and this was the very thing that made my fast worth while. What a treat!
    This unique and more complex version of
    egg drop soup was easy to make and would compliment any Chinese meal.
    Excellent recipe, easy to make and absolutely delicious. I do recommend adding just a little bit of ground ginger for an extra bit of kick to the soup.
    OK egg drop soup. Keeping in mind that egg drop soup is basically chicken stock and egg, I prefer versions with a little ginger added to the broth or the soup.
    This soup will never compare to the norm of egg drop soup you find at all the local take-out joints. It is absolutely delicious and addictive. Very easy to make and very impressive to all.
    I always thought Chinese food was difficult, but this one recipe changed my mind, its easy... everyone loved it..and it will be a favorite of mine
    Margaret, St.George Utah
    Fantastic,,,very light, flavorfull and super easy. I don't think I will offend anyone but I did modify it slightly,,,a little garlic, and 4 mushrooms ?....use them me !

    I made my stock fresh and went right to the making of the soup.

    I do recommend to keep your chicken stock sorta bland until the very end then spice to taste..

    For an extra notch, throw some of the Chicken from making of the stock in at the end..

    Very very nice soup..
    Super easy recipe (especially since I have a son who won't eat mushrooms, so I left them out)! Fantastic dish!
    Simple yet tasty. my first experience at soups from scratch.
    This soup is delicious! I?ve made other versions before, but this is my new favorite. It?s so easy and full of flavor.
    it was a little bland... could use more flavor
    This is a great classic. Way to go Emeril!
    Taste just like the egg drop soup at your local chinese restaurant. Very good stuff.
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    Chicken Egg-Drop Soup

    Recipe courtesy of Food Network Kitchen